Healthy butternut squash muffins


350 g butternut squash
150 g oatmeal (rolled oats)
2 eggs
1 T cinnamon
4 T honey
Pinch of salt
1 T coconut oil
2 T baking powder

These muffins made with butternut squash and without refined sugars are a healthy choice. Great as a snack but also for a nutritious breakfast! They aren’t very sweet so you can add more honey if you have a sweet tooth.


  • 1
    Pre-heat the oven to 180 degrees C. Grind the oatmeal into flour in a food processor.
  • 2
    Wash the squash, cut into small pieces, and cook in a pan with water for around 15 minutes until soft. Mash the squash into a puree and set aside to cool for a while.
  • 3
    When cooled, combine the squash with the other ingredients and beat with a whisk or mixer to make a batter. Taste the batter: does it need more cinnamon or honey?
  • 4
    Grease a muffin tin with some coconut oil and spoon in the batter. Place the tin in the oven and bake for 30 minutes.
  • 5
    If still very soft after 30 minutes, bake for another 10 minutes. The muffins are allowed to be a little soft when removed from the oven because they will harden up as they cool.
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