Winter Squash Muffins With Cranberries Recipe

Name: Winter Squash Muffins With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pureed butternut squash; 2 egg whites, room temperature; 3 tablespoons coconut oil; 2 tablespoons maple syrup; 1/2 cup plain, Greek yogurt; 1/2 cup Gluten Free rolled oats; 1 1/2 cups Gluten Free baking flour; 1/3 cup Truvia baking blend or coconut sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1/4 cup dried cranberries

Servings: persons

1 1/2 cups pureed butternut squash
2 egg whites, room temperature
3 tablespoons coconut oil
2 tablespoons maple syrup
1/2 cup plain, Greek yogurt
1/2 cup Gluten Free rolled oats
1 1/2 cups Gluten Free baking flour
1/3 cup Truvia baking blend or coconut sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup dried cranberries

1
Preheat oven to 375 degrees F and line a muffin tin with muffin liners or spray with nonstick cooking spray.
2
In a small bowl, whip butternut squash, egg whites, maple syrup and Greek yogurt together with a hand blender.
3
In another large bowl, mix together baking flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspices.
4
To the flour mixture, add the wet ingredients. Once fully incorporated, add the coconut oil to the mixture (I find this prevents the coconut oil from hardening). After combined, fold in the rolled oats and cranberries to the batter.
5
Spoon the batter into the muffin cavities 3/4 of the way full (do not fill to the top as they will rise) and bake 25 minutes until the muffins bounce when you gently touch the center.
6
Cool muffins in the baking pan 5 minutes then remove to a cooling rack to cool fully.

1103

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 14 ingredients. The key ingredients include: 1 1/2 cups pureed butternut squash, 2 egg whites, room temperature, 3 tablespoons coconut oil, 2 tablespoons maple syrup, and more.

Yes, Winter Squash Muffins With Cranberries 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!

Winter Squash Muffins With Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions