April 04, 2024

Butternut Squash, Coconut, and Ginger Muffins Recipe

These Butternut Squash, Coconut, and Ginger Muffins offer a delightful combination of sweet, spicy, and earthy flavours, making them perfect for a cozy morning breakfast or a healthy snack. Butternut squash enriches these muffins with a moist texture and a sweet, nutty flavour, while coconut adds a tropical twist. Ginger brings a warm, spicy kick that balances the sweetness perfectly. These muffins are not only delicious but also packed with nutrients, providing a wholesome addition to your diet.

Ingredients:

  • 1 1/2 cups all-purpose flour (or a gluten-free flour blend for a gluten-free option)
  • 1/2 cup rolled oats (ensure gluten-free if needed)
  • 3/4 cup granulated sugar (or substitute with coconut sugar for a lower glycemic index)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup butternut squash, cooked and mashed
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, plus extra for topping
  • 1/4 cup crystallized ginger, chopped (optional, for garnish)

Instructions:

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.

  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, rolled oats, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the fresh ginger and shredded coconut until well mixed.

  3. Blend Wet Ingredients: In another bowl, whisk together the mashed butternut squash, melted coconut oil, coconut milk, eggs, and vanilla extract until smooth.

  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix to ensure your muffins are tender and fluffy.

  5. Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional shredded coconut on top of each muffin. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool and Garnish: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Garnish with chopped crystallized ginger if desired.

Nutritional Breakdown (per muffin, approx.):

  • Calories: 210
  • Carbohydrates: 29g
  • Protein: 4g
  • Fat: 10g
  • Saturated Fat: 8g
  • Cholesterol: 31mg
  • Fiber: 2g
  • Sugar: 16g
  • Sodium: 220mg

Diet-Specific Alternatives:

  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Ensure your oats are certified gluten-free.
  • Vegan: Replace eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). Use a vegan sugar and ensure your coconut milk is unsweetened and vegan-friendly.
  • Lower Sugar: Substitute granulated sugar with an equivalent amount of a natural sweetener like stevia or erythritol to reduce sugar content.
  • Nut-Free: This recipe is naturally nut-free, but ensure that all products, especially coconut milk, are processed in a nut-free facility if allergies are a concern.

Enjoy your nutritious and flavorful Butternut Squash, Coconut, and Ginger Muffins, perfect for a delightful and healthful treat.

Written by Andrew Scrivens