Butternut Squash Muffins with Walnut Streusel Topping
Servings
12 Servings
Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup agave syrup
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup milk or soymilk I use Soy Slender, which is sweetened with splenda and has 70 calories per cup
- 1 cup butternut squash puree*
- 3 cup white whole wheat flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup flour
- 1/4 cup ground walnuts
- 1/8 cup oil
- 1/2 teaspoon cinnamon
- 6 packets splenda or the equivalent of 1/4 cup sweetener such as truvia or zylitol
Instructions
- Preheat oven to 350. Line a muffin pan with paper muffin liners.
- In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil. Beat until smooth and creamy.
- Add vanilla extract and eggs, beating well after each addition. Add milk and squash puree, stir to combine,
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Turn mixer to low and stir flour mixture slowly into wet ingredients. Mix only until combined, do not over-mix.
- Fill muffin pans all the way until the top with the batter.
- If desired, combine all of the topping ingredients in a small bowl and mix until it resembles coarse crumbs. Sprinkle over muffins.
- Bake for 18-20 minutes.
- *To make puree, cut squash into cubes and boil until tender. Mash with a fork until creamy. You can substitute canned pumpkin puree, if you prefer.
- Nutrition information based on 16 muffins with optional topping.
Nutrition
Nutrition Facts
Butternut Squash Muffins with Walnut Streusel Topping
Amount per Serving
Calories
215
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Cholesterol
21
mg
7
%
Sodium
211
mg
9
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.