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4.92 from 12 votes

Mini Whole Wheat Blueberry Muffins (with butternut squash)

These healthy mini blueberry muffins are loaded with whole grains, naturally sweetened and use a secret ingredient: butternut squash!
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: healthy blueberry muffins, muffins with hidden veggies, naturally sweetened muffins, veggie-loaded burgers, veggie-loaded muffins, whole wheat muffins
Servings: 36 mini muffins
Calories: 50kcal
Author: Taesha Butler

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.
    • Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling.
  • 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 an air-tight container and store in fridge for up to 5 days or into freezer for up to a month.

Nutrition

Serving: 1muffin | Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg