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Butternut Squash Muffins

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

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4

Ingredients

  • 2.5 cups - whole-Wheat pastry flour (or 1.5 cups whole Wheat flour plus 1 cup all-purpose)
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/4 tsp - salt
  • 3/4 cup - Butternut squash puree
  • 1/2 firm extra-firm Tofu blended into a smooth mixture with 1/4 cup of non-dairy Milk
  • 1 tbsp - canola or other flavorless vegetable oil
  • 2 tbsp - flax meal (ground flax seeds)
  • 1 cup - turbinado or unprocessed vegan cane Sugar

How to Make

  • Mix together the flour, baking powder, baking soda and salt in a large bowl.
  • In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
  • Add the wet ingredients to the dry and stir until just mixed. Do not over-mix. A few lumps are okay.
  • Spray a muffin pan with oil or line with paper liners.
  • Bake the muffins for 15 minutes at 375 degree C.
  • If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are Bake through, insert a toothpick in the centre. The toothpick should come out dry or with a few crumbs sticking to it.
  • If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
  • Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
  • Recipe Courtesy: Holy Cow Vegan