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    You are at:Home»Dairy-Free Recipes»Bread»Low Fat Roasted Butternut Squash Muffins

    Low Fat Roasted Butternut Squash Muffins

    15
    By Alisa Fleming on October 28, 2012 Bread, Breakfast, Dairy-Free Recipes

    These squash muffins are another gem from the CLIF Bar holiday series. Clif Bar is celebrating the return of their popular seasonal flavors (Spiced Pumpkin Pie, Iced Gingerbread, and Peppermint Stick) with recipes from the athletes and foodies at CLIF Bar that evoke holiday memories. We already highlighted the chocolate chip banana bread recipe chosen by Todd Wells, Olympic Mountain Bike and Cyclocross racer, but now it’s Lindsey Corbin’s turn.

    Low Fat Roasted Butternut Squash Muffins Recipe - Deliciously Dairy-Free!

    Lindsey is a Professional Triathlete and Team CLIF Bar Athlete. Her favorite outdoor holiday tradition is going on adventure runs with friends and her dog, during the winter time in Montana. No doubt that they wouldn’t love to arrive home to a fresh batch of these low fat squash muffins! They are sweet, but with a touch of wholesome.

    For ease, you can substitute the mashed squash with canned pumpkin or squash puree. However, if you want to enjoy the original squash muffins recipe, as is, then simply roast up a fresh seasonal squash at home …

    How to roast a butternut squash: Preheat your oven to 350°F. Halve the butternut squash and scoop out the seeds. Lightly oil the cut part of the squash, and place it on a pan, cut side up, with 1 inch of water 5. Bake for 1 hour. Let cool, scoop out the flesh, and mash or puree it.

    Special Diet Notes: Roasted Butternut Squash Muffins

    By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and vegetarian.

    5.0 from 2 reviews
    Low Fat Roasted Butternut Squash Muffins
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    Recipe by Lindsey Corbin, a Professional Triathlete and Team CLIF Bar Athlete.
    Author: Lindsey Corbin
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 muffins
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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).
    Nutrition Information
    Serving size: 1 muffin Calories: 75 Fat: .8g Carbohydrates: 16.8g Sugar: 11.7g Sodium: 163mg Fiber: 1.6g Protein: 1.1g
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    15 Comments

    1. Patty on February 19, 2022 7:23 am

      The flavor of these muffins is absolutely at 10….excellent! However we’ve made them twice and ours do not rise….we don’t get ours to rise to even the top of the pan. We do use almond flour and flax egg and maple syrup in place of honey Are we missing anything?

      Reply
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    5. Melanie Schumacher on October 16, 2016 5:36 pm

      great recipe! I’m excited!
      Do you happen to have the nutritional value on these though?

      Reply
      • Alisa Fleming on October 18, 2016 7:18 am

        No, not at this time Melanie.

        Reply
        • Gina on August 10, 2021 11:50 am

          Looks like a wonderful recipe, and I appreciate all the substitution options, but I’m surprised you posted such a healthy recipe without nutritional information? For many people with different dietary needs, the nutritional information is very important. Otherwise it seems like a well thought out recipe.

          Reply
          • Alisa Fleming on August 10, 2021 12:49 pm

            I have added the nutrition facts for you Gina. We are a dairy-free website, and have been sharing recipes for over 15 years. Our focus has always been on special diet needs, not weight loss or other dietary concerns. This is why we have not taken the time to calculate nutrition facts – it was rarely a concern to our audience. And to calculate them for over 3000 recipes, would unfortunately take more time than I have! Please do enjoy this recipe now that I have calculated them for you though. Keep in mind that the nutrition facts will vary depending on the ingredients you use (that’s the other reason we don’t usually calculate them – because we offer so many options!).

            Reply
    6. Josie Rolon on November 15, 2014 10:48 am

      OMG. I too have a butternut squash that i keep looking at and wondering what can I make. Thank, thank, thank you. Im on it and thank you for the info on substitutes for eggs and yogurt.

      Reply
      • Alisa Fleming on November 16, 2014 8:09 am

        But of course! I hope you enjoy the recipe Josie!

        Reply
    7. Alyssa | Queen of Quinoa on October 29, 2012 6:15 am

      Alisa, I love these!! I have been wanting to bake with butternut squash all fall and just didn’t know what to make. I think I’ve found it 🙂

      Reply
    8. Katie on October 28, 2012 8:28 pm

      How do you do this?! I just made roasted acorn squash bread today! I was going to make the bread into muffins, but I didn’t want to clean the muffin tin. Delicious and I love that it isn’t pumpkin!

      Reply
    9. Hannah on October 28, 2012 6:51 pm

      Hooray for butternut! Pumpkin tends to get all the love each autumn, so I’m glad butternut can share the spotlight a little bit in with this delicious muffin entry.

      Reply
      • Patty on February 19, 2022 7:23 am

        The flavor of these muffins is absolutely at 10….excellent! However we’ve made them twice and ours do not rise….we don’t get ours to rise to even the top of the pan. We do use almond flour and flax egg and maple syrup in place of honey Are we missing anything?

        Reply
        • Alisa Fleming on February 19, 2022 9:18 am

          Hi Patty, I’m glad you enjoyed the taste! Unfortunately, those substitutions will definitely weigh the muffins down and keep them from rising. Almond flour is far more dense than wheat flour. And flax “eggs” do not have the structure to aid in rise and stability that regular eggs do. As written, the muffins will rise well, but made grain-free and egg-free, you will need to make other modifications to get them to rise – a better egg substitute, more leavener, and possibly other modifications.

          Reply

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