Recipe by Franfran
"I came up with this recipe as a way to sneak healthy vegetables in my children's nutrition. These also make awesome cupcakes and my little ones love them."
Watch video tips and tricks
butternut squash, peeled and cubed
eggs, room temperature
ground nutmeg to taste
1 1/2 cups
It was chunky and hard to cook and they burnt on the top while the bottom was uncooked!
Easy to make, very moist and tasty. Everyone guessed pumpkin and was surprised when I told them no. I roasted my butternut squash rather than steam it and I will add cinnamon to the mix next time. There will be a next time very soon considering the 20 muffins I made yesterday are gone already and I have a bumper crop of squash chilling in the root cellar waiting on me to figure out what besides soup to make of them.
* Percent Daily Values are based on a 2,000 calorie diet.
Fran's Butternut Squash Muffins
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 68
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A super-simple, savory side dish that’s ready in no time.
See how to make spicy, salty, slightly sweet baked squash fries.
Even finicky toddlers love these magical mini-muffins.