Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup white whole wheat flour (or whole wheat pastry flour)
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups butternut squash puree
  • 1 egg beaten
  • 5.3 ounce non-fat Greek yogurt
  • 1/2 cup apple (diced)
  • 1/2 cup walnuts (chopped)

Instruction

  • Preheat oven to 350 °F.
  • Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir butternut squash, egg and yogurt into the dry mix.
  • Fold diced apple and chopped walnuts into the batter.
  • Fill muffins tins coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  • Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.