These healthy little muffins are made with oats and whole wheat flour, contain lots of butternut squash, and get a protein boost from Greek yogurt.
I like pumpkin. Pumpkins and I have a pretty good friendship. They’re versatile, tasty, and they remind me of fall days and Thanksgiving. However, there is another “vegetable” (it’s technically a fruit but we won’t go there) called butternut squash. I really like butternut squash. It’s sweet, nutty flavor beats pumpkin every time, and for me personally it is associated with way more childhood memories than pumpkin.
When I was growing up, butternut squash was kind of important in my family. If we planted a garden one year and didn’t plant butternut squash, it was a bit of a disappointment. There is nothing like the sweet aroma of a fresh butternut squash baking in the oven, in preparation for being made into other goodies. My mom showed me that butternut squash works as a great substitute for pumpkin in most recipes, and it tastes better. My family often showed up to events with a “pumpkin” dessert or muffins that actually contained squash instead. We knew that if we told people beforehand, they might not eat it, so we would wait until after everyone had tasted the dessert and given rave reviews to tell them that it was made with squash and not pumpkin. (Hey, we didn’t lie. We just let them assume, and gave out the facts later.) 😉
When it came to the holidays, I thought (and still think) that a dish of my mom’s Baked Butternut Squash beats traditional sweet potato casseroles any time.
I bought two beautiful butternut squashes at the store last week, and as I enjoyed the smell of them baking in the oven, I thought to myself that my blog definitely needs more butternut squash recipes.
So, let’s start with this one! I put together these Oatmeal Cups last weekend, and Casey and I mutually decided that they are probably one of the best muffins I’ve ever made. (Seriously, they’re that good.) The sweet, nutty flavor of the squash combined with oats and the slight molasses flavor of Sucanat is so delicious! Greek yogurt makes the oatmeal cups more filling and gives them a very moist texture.
I am planning to do some experimenting with the remaining squash puree today, and more butternut squashes will likely be on my grocery list next week. 🙂
Move over, pumpkin. Butternut squash is in town.
Butternut Squash Oatmeal Cups
- 2 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup butter, softened
- 1 cup Sucanat (whole cane sugar)
- 2 Tablespoons honey
- 1 cup cooked, mashed butternut squash
- 1 egg
- 3/4 cup Greek yogurt
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 20 muffin cups. Set aside.
In a large bowl, stir together rolled oats, flour, baking powder, salt, and baking soda. In a separate, medium sized bowl, cream butter, Sucanat, and honey together until well blended. Mix in butternut squash, egg, and yogurt. Add to dry ingredients and stir until mixed.
Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until muffins are turning golden brown around edges. Let cool in pans five minutes before removing to cool on wire racks.
~K in the Kitchen