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Spiced Butternut Squash Muffins diabetes friendly recipe

Spiced Butternut Squash Muffins

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


  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

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