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Spiced Butternut Squash Muffins diabetes friendly recipe

Spiced Butternut Squash Muffins

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Makes 12 muffins
Prep Time 10 minutes
Total Time 30 minutes
Made with Splenda® Original Sweetener
Calories 170

Ingredients

⅔ cups rolled oats, divided

1 ½ cups almond flour

½ cup Splenda® Granulated Sweetener

1 tablespoon baking powder

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 cup roasted, pureed butternut squash

4 large eggs, lightly beaten

½ cup unsweetened almond milk

⅔ cup chopped pecans, divided

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories 170
Total Fat 12g
Saturated Fat 1.5g
Cholesterol 70mg
Sodium 130mg
Total Carbs 11g
Dietary Fiber 4g
Sugars 1g
Added Sugars 0g
Protein 6g
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Instructions

  1. Preheat oven to 325°F and line a muffin pan with paper liners.
  2. Add ½ cup rolled oats to the bowl of a food processor. Process oats into a coarse flour. Add almond flour, sweetener, baking powder, ground spices and salt. Pulse to combine.
  3. Add butternut squash, eggs and almond milk and pulse until mixture is combined and no dry flour remains. Use a spatula to fold in ½ cup pecans.
  4. Scoop batter evenly among muffin cups and sprinkle each with remaining oats and pecans.
  5. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories 170
Total Fat 12g
Saturated Fat 1.5g
Cholesterol 70mg
Sodium 130mg
Total Carbs 11g
Dietary Fiber 4g
Sugars 1g
Added Sugars 0g
Protein 6g
Splenda® Granulated Sweetener - Front

Made With

Splenda® Granulated Sweetener

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