Low Fat Roasted Butternut Squash Muffins
Prep time
Cook time
Total time
Recipe by Lindsey Corbin, a Professional Triathlete and Team CLIF Bar Athlete.
Serves: 12 muffins
  • 1-1/2 cups all-purpose or whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Dash each of nutmeg, allspice, ginger & cardamom
  • 1 cup mashed roasted butternut squash (see in-article note for roasting squash - can substitute with canned pumpkin puree)
  • ½ cup brown sugar
  • ⅓ cup plain dairy-free yogurt*
  • ¼ cup unsweetened applesauce
  • 3 tablespoons honey
  • 1 egg or 1 egg replacer equivalent
  • Hand full of toasted and chopped pecans, optional
  1. Preheat your oven to 350ºF and grease two muffin tins or line them with cupcake liners.
  2. Combine the flour, cinnamon, baking soda, salt, nutmeg, allspice, ginger, and cardamom in a medium-bow.
  3. Blend the squash, sugar, yogurt, applesauce, honey and egg in a mixing bowl.
  4. Gently fold the dry ingredients into wet ingredients, being careful not to overmix.
  5. Gently stir in the nuts, if using.
  6. Fill each muffin cup ⅔ full.
  7. Bake for 20 to 25 minutes.
Yogurt Options: If you can't locate a suitable dairy-free yogurt at your local grocers (many now carry soy-based and coconut-based varieties), then try substituting mashed banana or mashed avocado for the yogurt. If eggs are okay for you, then you could also use 2 eggs, omit the yogurt, and increase the applesauce to ⅓ cup.

Vegan Option: Use the egg replacer, substitute agave nectar for the honey, and make sure you choose a vegan brown sugar (most organic brands are vegan).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/low-fat-roasted-butternut-squash-muffins