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Whole Wheat Butternut Squash Muffins


12 servings: 127 cal, 2 g. fat, 6 g. fiber, 9g. sugar, 0 sat. fast,
26 g. carbs, 4 g protein

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Rate this recipe 4.5/5 (4 Votes)


  • 1 1/2 cups whole wheat flour (180g) (I used both regular and white whole wheat — both worked great!)
  • 1/4 cup almond flour (30g)
  • 2 tbsp ground flaxseeds (26g)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 425 g butternut squash puree (16-ounce bag drained — a can of pumpkin should also work)
  • 1/3 cup of honey (113g) OR maple syrup. Both worked great!
  • 1 egg
  • 1/2 cup unsweetened applesauce


Adapted from


Step 1

Preheat oven to 325 degrees.

Combine the dry ingredients — flours, flax, baking powder, salt and spices. Set aside.

In a different bowl, add all the wet ingredients — butternut squash, honey, egg and applesauce.

Whisk until well combined.

Add the dry ingredients to the wet and stir until just combined. Don’t overmix!

Pour the batter into a 12-cup muffin tine sprayed with non-stick cooking spray.
Note: I made 15 the first time but they were too small.

Bake until the muffins are firm to the touch, about 30 minutes.

Remove from the pan and patiently wait for them to cool slightly before eating.

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