The perfect balance of sweet and tangy, these healthy mini blueberry muffins are loaded with whole grains, naturally sweetened and a secret healthy ingredient: butternut squash!
Jump to Recipe
These muffins. Oh these muffins have filled my dreams and many of my waking thoughts this week as I worked to perfect them.
Oy! The dishes! And truthfully, a family of 3 can only eat so many mini muffins. So when I brought these butternut squash blueberry muffins to a parent coffee mingle at my daughter’s school, I was beyond dazzled that people were gobbling them up.
The tangy pop of blueberries with the subtle sweetness of butternut squash makes these muffins so delicious! Plus, they are naturally sweetened with bananas and maple syrup, making them the perfect veggie-loaded breakfast for the family to enjoy! Not to mention, they are bite sized for easy portioning and fit perfectly in those little lunch boxes!
Healthy Mini Butternut Squash Blueberry Muffins
These veggie-loaded mini blueberry muffins are….
- Fluffy and soft. Not overly moist, not too dense.
- Naturally sweetened with maple syrup or honey and some ripe banana.
- Quick and easy to make! From start to finish, they are done in under 30 minutes, then they’ll cool for a few minutes after that.
- Made from whole grains, nut-free and can easily be made dairy-free, by simply using your favorite non-dairy milk.
- Low mess. They are mixed all in one bowl! Easy peasy.
Where to find butternut squash puree
I can easily find butternut squash puree in most grocery stores in the following places:
- with the canned vegetables
- baking aisle
- with canned pumpkin in the fall
However, if you can’t find butternut squash puree or just prefer to make your own, you can simple do so by cooking a butternut squash in your preferred way. Drain off any cooking liquid and use a potato masher to mash the fresh or put the cooked butternut squash flesh into a blender and puree!
Suggested Adaptations
- Replace the butternut squash puree with sweet potato puree or pumpkin puree.
- Make them gluten free by using gluten-free oat flour in place of the whole wheat flour.
- Make them as regular size muffins and make them at the same temp for about 25 minutes or until a toothpick inserted into the middle comes out clean.
- Swap out the blueberries for raisins or chocolate chips!
Other veggie-loaded muffin recipes you need in your life
- Healthy Chocolate Muffins (with butternut squash)
- Oatmeal Green Smoothie Muffins
- Chocolate Chip Zucchini Muffins
- Sweet Potato Peanut Butter Muffins
- Paleo Chocolate Zucchini Muffins
Mini Butternut Squash Blueberry Muffins
Ingredients
- 3/4 cup butternut squash puree
- 1/2 cup mashed ripe banana
- 1/4 cup maple syrup or honey
- 1/4 cup milk of choice
- 1 1/2 cups whole wheat flour
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup melted coconut oil or avocado oil
- 2 eggs
- 1/4 tsp salt
- 1/4 cup blueberries (if using frozen, defrost and drain of extra liquid)
Instructions
- Preheat an oven to 350 ℉ and line a mini muffin tin or grease it with extra oil to prevent sticking.
- In a large mixing bowl, combine everything except the blueberries. Mix until well combined and batter has a smooth consistency.
- Fold in blueberries, saving out a few for topping if desired.
- Using a small cookie scoop or heaping tablespoon, portion out the batter into the prepared muffin tins. Top with extra blueberries if desired.
- Bake in preheated oven for 12-15 minutes or until a toothpick inserted into he middle of a muffin comes out clean.
- Let muffins cool in pan for 5 minutes before transferring to a cooling rack.
- Let cool and enjoy! Once completely cool, transfer to a air-tight container and store in fridge for up to 5 5 days or into freezer for up to a month.
Nutrition
These delicious bad boys dont last longer than a day or 2 in our house! We’ve also subbed applesauce for bananas and both versions are awesome!
I made these with oat flour and regular size. I love the alternative options. I am not a muffin Baker, that’s usually my husband, but his blueberry muffins are almost more cake like and just too sweet. These were moist, delicious, and our whole family decided they were our new favorite blueberry muffins. Only problem is they deflated. Thinking I may have over mixed – any suggestions?
Perhaps. Were they extra moist inside? I feel like when mine sink, it is usually because my eggs were extra large or I over did it on the blueberries.
I made these full size with canned pumpkin, 1 cup GF all purpose flour and 1/2 cup buckwheat powder. So friggin good – just made a second batch 2 days later… Thank you!
So i made these and my two toddlers ate almost the entire batch in one day! I had more butternut squash so I made another batch and added carrot and apple. It came out great!