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Butternut Squash Muffins [Vegan]
These Butternut Squash Muffins are great breakfast material. Or pre-breakfast material, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu. How much more can you ask of a muffin?
Ingredients You Need for Butternut Squash Muffins [Vegan]
How to Prepare Butternut Squash Muffins [Vegan]
- Mix together the flour, baking powder, baking soda and salt in a large bowl.
- In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
- Add the wet ingredients to the dry and stir until just mixed– do not overmix. A few lumps are okay.
- Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
- Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
- Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
Nutritional Information
Per 1/12 Serving: Calories: 177 | Carbs: 36 g | Fat: 3 g | Protein: 5 g | Sodium: 12 mg | Sugar: 17 g Per 1/6 Serving: Calories: 355 | Carbs: 73 g | Fat: 6 g | Protein: 10 g | Sodium: 23 mg | Sugar: 33 g
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Double the wet ingredients. Change the sugar to 1/2 cup white sugar, 1/2 cup brown sugar. The tofu should be “1/2 lb. extra firm tofu.” Process all of the wet ingredients and sugars in a food processor until smooth. Add cinnamon, nutmeg, allspice, and cardamom to the dry mix. Bake at 350F for about 35 minutes.