Rigo Hernandez Blog Home

Subscribe and receive email notifications of new blog posts.




rss logo RSS Feed
Uncategorized | 230 Posts
February
18

Butternut Squash Avocado Muffins

TOTAL TIME:

60 min

PREP TIME:

35 min

COOK TIME:

25 min

NUTRITIONAL HIGHLIGHTS(Per serving)See Full
170CALORIES
7 gFAT
4 gFIBER
290 mgSODIUM
24 gCARBS
Butternut Squash Avocado Muffins

SHARE:

  •  
  •  
  •  
  •  
  •  
PRINT RECIPE

These savory muffins combine the natural sweetness of butternut squash, the rich texture of a California avocado and the subtle flavor of coconut. Enjoy this muffin for breakfast alongside a dollop of cottage cheese or serve with steamy bowl of soup. A recipe variation adds chocolate chips to create delicious dessert muffins. These muffins are an excellent source of vitamin A (25% DV)and vitamin E (20% DV).

INGREDIENTS

Serves: 12

12 paper muffin cups, optional
As needed cooking spray
1 lb. fresh butternut squash, peeled and cubed, (or 1 cup canned pureed butternut squash)
1 cup whole wheat pastry flour
3/4 cup almond flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 cup granulated sugar
2 eggs
1/2 ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup)
1/4 cup plain Greek yogurt
1 tsp. pure vanilla extract
1/3 cup almond milk
1/3 cup sliced almonds
1/2 cup chocolate chips, optional

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Prepare muffin tin with paper muffin cups - spray each cup with cooking spray. Set aside.
  3. Cut butternut squash into cubes (around 1-inch square each) and bake on a cookie sheet at 350 degrees F for around 30 minutes or until fork tender. Cool, puree squash in food processor or use 1 cup of canned pureed butternut squash and set aside.
  4. Spoon flours into dry measuring cups and level with a knife.
  5. Whisk together baking powder, baking soda, salt and cinnamon in a medium sized bowl. Set aside.
  6. Combine sugar, eggs, avocado, yogurt and vanilla in a large bowl and beat with a hand mixer until well combined.
  7. Add almond milk and pureed butternut squash, beating at a low speed until blended together.
  8. Add flour mixture to above mixture and beat at a low speed just until combined (don't over mix).
  9. Spoon batter into muffin cups and fill half-way. Sprinkle a few almonds evenly over each muffin. Top with chocolate chips (optional).
  10. Bake muffins for 25-30 minutes or until a wooden pick inserted in center comes out clean.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION PER SERVING

Calories 170
Total Fat 7 g (Sat 1 g, Trans 0 g, Poly 0.5 g, Mono 1.5 g)
Cholesterol 30 mg
Sodium 290 mg
Potassium 260 mg
Total Carbohydrates 24 g
Dietary Fiber 4 g
Total Sugar 6 g
Protein 6 g

 

Vitamin A 218 mcg; Vitamin C 8 mg; Calcium 105 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 21 mcg; Omega 3 Fatty Acid 0.03 g  

% Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 8%; Iron 6%; Vitamin D 0%

 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Login to My Homefinder

Login to My Homefinder