Oat Muffins with Butternut Squash Recipe

Pureed butternut squash combines with raisins, spices, and oats in this healthy and nutritious recipe for oat muffins.

From the Capper's Farmers recipe archive
Fall 2018

  • butternut oat muffins
    Butternut Oat Muffins are a healthy and delicious breakfast option.
    Photo by Getty/TasiPas
  • butternut oat muffins

Yield: 12 muffins

Enjoy learning about and choosing the best varieties of pumpkins, squash and other colorful fall fruits to incorporate into your favorite recipes!


  • 1-1/3 cups oat bran
  • 1 cup rolled oats
  • 1-1/4 cups skim milk
  • 3/4 cup whole-wheat flour
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 cup cooked butternut squash purée
  • 2 egg whites
  • 2 tablespoons vegetable oil
  • 1/2 cup raisins


  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper liners; set aside.
  2. In a large bowl, combine oat bran, rolled oats, and milk; set aside.
  3. In another large bowl, combine flour, brown sugar, baking powder, nutmeg, ginger, and cinnamon, and whisk to combine. Set aside.
  4. In a small bowl, blend squash, egg whites, and oil. Stir in raisins. Add to bran mixture, then stir in dry ingredients until just moist.
  5. Divide batter equally among muffin cups, filling them about 3/4 full.
  6. Bake for 20 to 25 minutes.

More from Capper's Farmer Recipe Archives:

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