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Recipe

Butternut-Oat Morning Glory Muffins

Yield: 12

This is the kind of muffin you can feel good about eating first thing in the morning. Packed with shredded apple and butternut squash and studded with pepitas and dried cranberries, it’s both healthful and a treat.

Ingredients

  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 4 oz. butternut squash, peeled and grated on the large holes of a box grater (1 cup)
  • 4 oz. Granny Smith apple, unpeeled and grated on the large holes of a box grater (3/4 cup)
  • 1/2 cup crushed pineapple, drained (from one 8-oz. can)
  • 1/2  cup pepitas (3 oz.)
  • 1/2  cup chopped dried cranberries
  • 1/4 cup sweetened shredded coconut (3 oz.)
  • 1 cup unbleached all-purpose flour
  • 1/2 cup finely ground oat flour
  • 2/3 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2  tsp. kosher salt
  • 1/2  tsp ancho chile powder

Preparation

Position a rack in the center of the oven, and preheat to 350°F. Line a standard 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk together the oil, eggs, and vanilla. Stir in the butternut squash, apple, pineapple, 1/4 cup of the pepitas, 1/4 cup of the dried cranberries, and the coconut.

In a large bowl, whisk together the flours, sugar, cinnamon, ginger, baking soda, and salt until well combined. Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until combined.

Using a cookie scoop or a 1/4-cup measuring cup, scoop a heaping 1/4 cup batter into the prepared muffin tins.

In a small bowl, toss the remaining 1/4 cup pepitas and 1/4 cup dried cranberries with the ancho chile powder, and sprinkle over the tops of the batter.

Bake until muffins are golden brown and spring back when pressed lightly in the middle, 25 to 30 minutes. Let cool in muffin tin 5 minutes. Transfer muffins to a wire rack, and cool completely.

Reviews

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Reviews (1 review)

  • Vknit | 02/21/2022

    Great recipe - easy to make. I didn't have squash so used Carrots. Used olive oil with no extra olive oil flavour noticed. Made Oat flour by grinding rolled oats in the coffee grinder (spice grinder). Therefore a very forgiving recipe. I made 24 of these in my large muffin tin, so I suspect that I was supposed to use a jumbo muffin tin. Since I had 24 - 2.5 inch diameter muffins, I only baked them for 18 minutes and rotated them in the oven at the 10 minute mark.

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