Butternut Squash Mini Muffins

By devogirl

One mini muffin:
72 calories
1.5g protein
11g carbs
2.5g fat
400 UI Vit A
17mg calcium
.5 mg iron
86mg sodium
1g fiber

Ingredients

• Dry ingredients:
• 1 cup WW flour
• 1 cup AP flour
• 1/4 cup ground flaxseed
• 4 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• Wet ingredients:
• 1 cup frozen/prepared butternut squash (or 10oz frozen cubes and puree them)
• 2/3 cup sugar
• 2 eggs
• 1/3 cup canola oil
• 1 1/4 cup finely chopped apple

Preparation

Step 1

1. Combine dry ingredients in large bowl. In a separate bowl, mash squash with fork, mix in eggs, oil and apple. Stir wet ingredients into dry ingredents until moistened. Coat mini miffin cups with non stick spray. Fill each cup with 1 heaping tablespoon of batter.

2. Bake 8-10 mins at 400F. Cool 1 minute; transfer to rack. (15-20 mins for regular sized muffins)