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Vegan Butternut Squash Muffins

Pumpkin recipes are overflowing, so let's focus on another great and healthy fruit: Butternut Squash. I love squash in salads, soups and even smoothie bowls but to get my kiddos to eat it we have to sneak it into a muffin :)


This is why I love muffins, pancakes and smoothies, you can put a lot of healthy vegetables and fruits in them and the kids will eat it.

  1. Preheat oven to 375°F.

  2. Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the chai or cinnamon, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.

  3. In a separate large mixing bowl, whisk together the eggs, milk, mashed butternut squash, maple syrup, coconut oil until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.

  4. Portion the ingredients into prepared baking cups.

  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.

  6. Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.


  • 3 cups old-fashioned oats

  • 1 1/2 tablespoons chai seasoning or Cinnamon

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon fine sea salt

  • 2 eggs / flaxseed eggs

  • 1 cup mashed cooked butternut squash

  • 1/2 cup maple syrup

  • 3 tablespoons melted coconut oil

  • Handful walnuts


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