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?
Butternut Squash Muffins [Vegan]
6 large or 12 regular sized muffins
- 2 1/2 cups whole-wheat pastry flour (if you don’t have this, substitute with 1 1/2 cups whole wheat flour plus 1 cup all-purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butternut squash puree
- 1/2 firm extra-firm tofu blended into a smooth mixture with 1/4 cup of nondairy milk
- 1 tbsp canola or other flavorless vegetable oil
- 2 tbsp flax meal (ground flax seeds)
- 1 cup turbinado or unprocessed cane sugar
- 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.