Butternut Squash, Date and Pecan Muffins

By Skinny Bakery | 10 Dec 2018 | RECIPES

This is a great way to use up your leftover winter squash. Bound to become a favourite throughout the fall/winter season why not start a tradition by getting all the kids involved in the baking?!

BUTTERNUT SQUASH, DATE AND PECAN MUFFINS – 12 servings (172 calories | 6g fat (2g sat fat)| 14g sugar each)

  • 150g Wholemeal self-raising flour
  • 50g Wholegrain jumbo oats
  • 2 tsp Baking powder
  • ½ tsp Salt
  • 150g Butternut squash, peeled and chopped
  • 1 ½ tsp Cinnamon
  • 30g Butter, melted (used sparingly)
  • 2 Medium eggs
  • 60g Apple sauce
  • 75ml Water
  • 100g Demerara sugar
  • 50g Pecan nuts – chopped
  • 50g Dates – chopped

Set aside for the topping

  • Oats
  • Chopped pecan nuts
  • Chopped dates
  • A sprinkling of demerara sugar

STEP 1: Drizzle butternut squash with oil and bake for 30 minutes or until soft at 180°C/350°F/Gas 4. Then blend the baked squash with the cinnamon, butter, egg, apple sauce, water and sugar.

STEP 2: Mix in the chopped pecans and dates and stir. In a separate bowl whisk together the dry ingredients until well combined, then combine the dry and wet mixtures with a wooden spoon.

STEP 4: Then divide into 8 muffin liners, top with the pecans, dates and Demerara sugar you set aside, then bake for 25 minutes at 190°C/375°F/Gas 5.

P.S. Top tip: If you want to bake mega muffins, simply heap-fill your liners, bake on a slightly hotter temperature and watch the magic happen!

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