Low Fat Roasted Butternut Squash Muffins
Low Fat Roasted Butternut Squash Muffins takes around 35 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 105 calories, 2g of protein, and 1g of fat per serving. For 24 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. 699 people were impressed by this recipe. If you have fat free yogurt, egg replacer, salt, and a few other ingredients on hand, you can make it. It is brought to you by Go Dairy Free. Many people really liked this morn meal. With a spoonacular score of 60%, this dish is pretty good. If you like this recipe, you might also like recipes such as Butternut Squash Soup with Curry {Gluten Free & Low Fat}, Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!), and Mediterannean Breakfast Egg Muffins with Ham {Low Carb, Low Fat, High Protein, Low Calorie & GF}.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup unsweetened applesauce
1 teaspoon baking soda
1/2 cup brown sugar
1 cup mashed roasted butternut squash (see in-article note for roasting squash – can substitute with canned pumpkin puree)
1 egg or 1 egg replacer equivalent
1/3 cup plain dairy-free yogurt*
2 teaspoons ground cinnamon
3 tablespoons honey
Dash each of nutmeg, allspice, ginger & cardamom
Hand full of toasted and chopped pecans, optional
1/4 teaspoon salt
1-1/2 cups all-purpose or whole wheat pastry flour
Equipment:
muffin liners
muffin tray
oven
mixing bowl
Cooking instruction summary:
Preheat your oven to 350ºF and grease two muffin tins or line them with cupcake liners.Combine the flour, cinnamon, baking soda, salt, nutmeg, allspice, ginger, and cardamom in a medium-bow.Blend the squash, sugar, yogurt, applesauce, honey and egg in a mixing bowl.Gently fold the dry ingredients into wet ingredients, being careful not to overmix.Gently stir in the nuts, if using.Fill each muffin cup 2/3 full.Bake for 20 to 25 minutes.
Step by step:
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.Blend the squash, sugar, yogurt, applesauce, honey and egg in a mixing bowl.Gently fold the dry ingredients into wet ingredients, being careful not to overmix.Gently stir in the nuts, if using.Fill each muffin cup 2/3 full.
3. Bake for 20 to 25 minutes.
Nutrition Information:
covered percent of daily need
