Butternut Squash Oat Muffins With Candied Ginger

Name: Butternut Squash Oat Muffins With Candied Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams all-purpose flour (about 1 cup); 100 grams whole-wheat flour (about 2/3 cup); 50 grams oats (about 1/2 cup); 55 grams light brown sugar (about 1/3 cup); 13 grams baking powder (about 1 tablespoon); 3 grams fine sea salt (about 1 teaspoon); 3 grams ground cinnamon (about 1 teaspoon); 1/4 teaspoon nutmeg; Zest of 1 lemon, finely grated; 2 large eggs, room temperature; 1/2 cup Greek yogurt, room temperature; 10 tablespoons unsalted butter, melted and cooled; 1/4 cup maple syrup; 130 grams finely shredded butternut squash (about 1 1/2 cups); 35 grams finely chopped candied ginger (about 1/4 cup)

Servings: persons

130 grams all-purpose flour (about 1 cup)
100 grams whole-wheat flour (about 2/3 cup)
50 grams oats (about 1/2 cup)
55 grams light brown sugar (about 1/3 cup)
13 grams baking powder (about 1 tablespoon)
3 grams fine sea salt (about 1 teaspoon)
3 grams ground cinnamon (about 1 teaspoon)
1/4 teaspoon nutmeg
Zest of 1 lemon, finely grated
2 large eggs, room temperature
1/2 cup Greek yogurt, room temperature
10 tablespoons unsalted butter, melted and cooled
1/4 cup maple syrup
130 grams finely shredded butternut squash (about 1 1/2 cups)
35 grams finely chopped candied ginger (about 1/4 cup)

1
Heat the oven to 375 degrees and grease a muffin tin.
2
In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest.
3
In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup.
4
Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined the batter will be very thick.
5
Then fold in the shredded squash and candied ginger.
6
Spoon the batter into the muffin tin.
7
Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched.
8
Cool for 5 minutes in the pan before turning them out on a wire rack.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 130 grams all-purpose flour (about 1 cup), 100 grams whole-wheat flour (about 2/3 cup), 50 grams oats (about 1/2 cup), 55 grams light brown sugar (about 1/3 cup), and more.

Yes, Butternut Squash Oat Muffins With Candied Ginger falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!