Deliciously Healthy Butternut Squash Chocolate Chip Muffins
These Delightfully Healthy Butternut Squash Chocolate Chip Muffins are the perfect breakfast treat or snack for any time of the day. Featuring a nutritious combination of pureed butternut squash and whole grains, these muffins are both delicious and packed with essential nutrients. Sweetened with a blend of brown sugar and chocolate chips, they strike the perfect balance between wholesome and indulgent. Rich in fiber and omega-3 fatty acids, these muffins will keep you energized and satisfied. Perfect for sharing or enjoying on the go, each bite is a comforting reminder of fall flavors.
12
Servings
176
Calories
13
Ingredients
Ingredients
large egg, preferably omega-3
1 (beaten)
1% low-fat milk
1 cup (with 1 teaspoon vinegar stirred in)
butternut squash
1 cup (cooked and pureed)
Splenda brown sugar blend or regular brown sugar
1/2 cup (or 1 cup for regular brown sugar)
bran buds
1/2 cup ((Kellogg's All Bran cereal preferred))
whole wheat flour
1 1/4 cups (none)
wheat bran
1/2 cup (none)
ground flax seeds
3/4 cup (none)
wheat germ
2 tablespoons (none)
cinnamon
2 tablespoons (none)
baking powder
1 1/2 teaspoons (none)
baking soda
1 teaspoon (none)
chocolate chips
1/4 cup (none)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a muffin tin by either spraying it with low-fat cooking spray or lining it with cupcake papers.
2
In a medium mixing bowl, combine the egg, milk (with vinegar stirred in), and the pureed butternut squash. Allow this mixture to sit for 5 minutes to enhance the flavors.
3
In a separate large bowl, whisk together the whole wheat flour, wheat bran, ground flax seeds, wheat germ, bran buds, cinnamon, baking powder, baking soda, and the chosen sweetener until well combined.
4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins tough.
5
Gently fold in the chocolate chips until evenly distributed.
6
Scoop the batter into the prepared muffin tins, filling each cup about 2/3 full.
7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6g
Fat
23g
Carbs
6g
Protein
3g
Fiber
6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Deliciously Healthy Butternut Squash Chocolate Chip Muffins.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How many calories are in one muffin?
Each muffin contains 176 calories.
How much fiber is in each serving?
Each muffin provides 3 grams of fiber.
How much protein do these muffins have?
There are 6 grams of protein per muffin.
What is the fat content per muffin?
Each muffin contains 6 grams of fat.
How much sugar is in each muffin?
There are 6 grams of sugar per serving.
What are the total carbohydrates per serving?
Each muffin has 23 grams of carbohydrates.
What type of squash is used in this recipe?
The recipe uses 1 cup of cooked and pureed butternut squash.
Can I use regular brown sugar instead of a blend?
Yes, you can use 1 cup of regular brown sugar instead of the 1/2 cup Splenda brown sugar blend.
What kind of flour is required?
The recipe calls for 1 1/4 cups of whole wheat flour.
Are there any seeds in these muffins?
Yes, the recipe includes 3/4 cup of ground flax seeds.
What type of milk is suggested?
The recipe uses 1 cup of 1% low-fat milk.
Why is vinegar added to the milk?
One teaspoon of vinegar is stirred into the milk to mimic the properties of buttermilk.
How long should the muffins bake?
Bake them for 20 to 25 minutes.
What kind of cereal is used in the batter?
The recipe uses 1/2 cup of bran buds, with Kellogg's All Bran cereal being preferred.
How much chocolate chips are included?
The recipe uses 1/4 cup of chocolate chips.
How much cinnamon is in the recipe?
The recipe calls for 2 tablespoons of cinnamon.
What should I do after mixing the wet ingredients?
Allow the egg, milk, and squash mixture to sit for 5 minutes before combining with dry ingredients.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean.
Should I use a specific type of egg?
The recipe recommends using one large beaten egg, preferably one high in omega-3.
Does this recipe use wheat germ?
Yes, it includes 2 tablespoons of wheat germ.
Are there leavening agents in this recipe?
Yes, it uses 1 1/2 teaspoons of baking powder and 1 teaspoon of baking soda.
What is the first step of the instructions?
The first step is to preheat the oven to 400 degrees Fahrenheit and prepare the muffin tin.
Can I use cupcake papers?
Yes, you can either spray the tin with cooking spray or use cupcake papers.
How should I cool the muffins?
Let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
What should I avoid when mixing the batter?
Be careful not to overmix the batter, as this can make the muffins tough.
Is this recipe considered a healthy snack?
Yes, these muffins are packed with whole grains, fiber, and nutrients, making them a healthy breakfast or snack.