Family Food on the Table · by Kathryn Doherty★ 4.6 (95)
Apple and Butternut Squash Muffins
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 7%
CARBS 35G85% OF CAL
4G FIBER18G SUGAR13G OTHER
FAT 3G15% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall muffins made with butternut squash and apple puree for natural sweetness and moisture. A wholesome, seasonal treat perfect for school lunches or snacking.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 (32 oz.) container cut butternut squash
- 2 small red apples (such as Red Delicious or Gala)
- Yield 2 cups squash and apple puree
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup honey
- 2 tablespoons unsalted butter (melted (or sub canola oil))
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 7%
CARBS 35G85% OF CAL
4G FIBER18G SUGAR13G OTHER
FAT 3G15% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 186mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.