Sweet Potato, Banana and Butternut Squash Muffins
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5 from 3 votes

Sweet Potato, Banana and Butternut Squash Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 18 muffins
Calories: 127kcal
Author: Jessica Randhawa

Ingredients

Instructions

  • Preheat oven to 400 degrees F.  Line a muffin tin with muffin liners and lightly spray with your favorite non-stick cooking spray.
  • In a large mixing bowl whisk together all the dry ingredients: flour, oat bran, baking soda, salt and pumpkin pie spice. Set aside.  In a separate large bowl, whisk together all the wet ingredients: soaked chia seeds, milk, vanilla, applesauce, melted oil, and maple syrup.  Into the same bowl as the wet ingredients, mix in the pureed banana, butternut squash and sweet potato, making sure all three are well combined.
  • Gently fold the dry ingredients into the wet ingredients being careful not to overmix! Fold in the chopped nuts.
  • Divide batter between 18 prepared baking cups and bake for approximately 20 minutes or until toothpick inserted into the center comes out clean.

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 288mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 1.9mg | Calcium: 45mg | Iron: 0.7mg
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