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Maple Walnut Butternut Squash Muffins
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Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Course:
Baked Goods
Cuisine:
Healthy Spa Cuisine
Keyword:
Lake Austin Spa, Maple, Squash, Walnuts
Servings:
12
Servings
Calories:
122
kcal
Courtesy Of:
Lake Austin Spa
The spa's executive chef created maple walnut butternut squash muffins as a low-fat breakfast treat. Packs well for hiking, too!
Ingredients
▢
1-3/4
cup
all purpose flour
- or try whole wheat
▢
1
teaspoon
baking powder
▢
½
teaspoon
baking soda
▢
⅛
teaspoon
salt
▢
1
teaspoon
ground cinnamon
▢
½
cup
walnuts
- toasted and chopped
▢
¾
cup
butternut squash
- cooked and mashed
▢
⅔
cup
non-fat Greek yogurt
- unflavored
▢
½
cup
maple syrup
- do not use pancake syrup
▢
2
tablespoons
vegetable oil
▢
2
egg whites
- lightly whisked
▢
vegetable cooking spray
Instructions
Preheat oven to 400° F. Spray a muffin tin with vegetable spray, or use muffin cup liners.
Combine first five ingredients (flour through cinnamon).
Set aside a portion of the walnuts to sprinkle on cooked muffins.
Combine and mix together remaining walnuts, squash, yogurt, syrupy, oil and egg whites until moist and nuts are coated.
Mix dry ingredients and wet batter together, gently.
Divide into sprayed muffin tins. Top with reserved walnut pieces. Bake at 400° for 20 minutes
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Nutrition
Serving:
1
Serving
|
Calories:
122
kcal
(6%)
|
Carbohydrates:
18
g
(6%)
|
Protein:
3
g
(6%)
|
Fat:
4.5
g
(7%)
|
Sodium:
93
mg
(4%)
|
Potassium:
151
mg
(4%)
|
Fiber:
1
g
(4%)
|
Vitamin A:
1431
IU
(29%)
|
Vitamin C:
2
mg
(2%)
|
Calcium:
52
mg
(5%)
|
Iron:
0.7
mg
(4%)