Butternut Squash Breakfast Muffins

Since I suggested that you go out and take advantage of the great sales on winter squash, I thought it would be good for me to share with you some more recipes containing squash. :]

I love these muffins!! I didn't have to change very much from the original recipe. They are delicious, surprisingly sweet but not too sweet, and they are packed with great nutrition! They are the perfect quick breakfast to start your day off on the right foot. And the best part is my kids love these and will eat tons if I'm not watching.

Butternut Squash Breakfast Muffins

Ingredients

1 cup spelt flour

1 1/2 cups oats (I used gluten free oats)

3/4 cups organic brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon xanthan gum

1 1/4 cup roasted butternut squash, mashed

2 eggs

1/2 cup all natural applesauce

1/4 cup orange juice

Directions

Preheat oven to 350*F. Grease muffin pans. Run 1 cup of the oats in a food processor or blender until it's ground to a coarse cornmeal consistency.

In a large mixing bowl, combine all of the dry ingredients. Mix well. In a small bowl, combine all the wet ingredients using a hand held blender. Add wet ingredients to the dry ingredients. Make sure all of the flour has a chance to absorb some of the moisture. Use either a 2 inch scooper or a large spoon to fill the muffin pan. Fill close to the top. These are dense muffins and don't raise as high as cupcakes do. Bake for 20-25 minutes or until the spring back if slightly pushed on. If baking small muffins only bake for 15 minutes. Serve warm or let cool, place in a bag and have them for breakfast the next day. The become more moist each day. Enjoy!