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Spiced Butternut Squash Muffins

Name: Spiced Butternut Squash Muffins
Prep time: 10 min
Total time: 30 min
Cuisine: Appetizers & Snacks, Breads, Breakfast, Diabetes-Friendly Recipes, Fall Flavors Recipes, Holiday Recipes
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

Makes 12 muffins Kilojoules 711.28 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener

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

Energy	170
Protein	6g
Total Fat	12g
- of which saturates	1.5g
Cholesterol	70mg
Carbohydrate	11g
- of which sugars	1g
Dietary Fibre	4g
Sodium	130mg

Instructions

Preheat oven to 325°F and line a muffin pan with paper liners.
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.
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.
Scoop batter evenly among muffin cups and sprinkle each with remaining oats and pecans.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.