As the temperature drops, it seems like my kids want to eat all the time. After packing two snacks and a lunch for my daughter, I’m doing round three of snacks come 4:00. I started playing around with some new recipes using root vegetables in season and came up with a healthy Squash Muffin recipe that is kid-friendly and easy to make.
When the kids saw the butternut squash, I was quickly told they do not eat it. I corrected them and said they don’t like it plain, but we are trying something new. They helped with the prep work and because this is an egg-free recipe, I agreed when they dove in to lick the bowl when we were done. (Although truth be told, I often don’t say no when it’s fabulous cookie/brownie/cake batter either.)
I had picked up squash at my local farmers market, but you can grab it peeled and cut up at the supermarket which makes this come together even faster. Steaming the squash preserves the most nutrients so I used my new Dreamfarm steamer, which the kids thought was very cool and “squishy.” It’s made of silicone and fits in a variety of our pots, which is key for my busy kitchen.
If your kids, like mine, enjoy these mini muffins, I encourage you to try to find other muffins that incorporate veggies instead of always relying on fruits. In October, we also cooked up some Frankenstein-muffins, courtesy of some spinach. It was also a winner!
- Dry Ingredients
- 1 cup ground oats (blend rolled oats in a blender to make a "flour")
- 1/3 cup white whole wheat flour
- 1 tsp of baking powder
- 1 tsp of cinnamon
- 1 Tbl sugar
- Wet Ingredients
- 6 oz plain whole milk yogurt (I recommend Stonyfield Plain or Vanilla)
- ¾ cup steamed Butternut Squash
- 1 tsp maple syrup
- 1 tsp vanilla
- ¼ cup milk
- Preheat the oven to 350 degrees.
- Grease a mini muffin tin with coconut oil or cooking spray.
- Stir dry ingredients together in a medium bowl.
- In a blender, blend wet ingredients.
- Add them to the bowl of dry ingredients.
- Mix together thoroughly.
- This will be moist, if it's too runny add a little more flour.
- Fill muffin holders 3/4 full.
- Bake for 20-22 minutes
You can win your own new Dreamfarm kitchen tool, the Vebo strainer. The names are super silly so take a look and see what would be a great addition to your kitchen. PLUS– some coupons for free Stonyfield Yogurt. All entrants must be US residents. Contest ends Nov 21st at midnight.
Leave a comment with your favorite snack to make to be entered to win!
Disclosure~ I am a Stonyfield Clean Plate Club Ambassador and received a Dreamfarm kitchen tool to help develop a new recipe. All opinions shared here are my own, or my kids.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.