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Oat Muffins with Butternut Squash Recipe

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By Tabitha Alterman | Sep 28, 2018

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Butternut Oat Muffins are a healthy and delicious breakfast option.
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  • 12 muffins



  • 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


  • Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper liners; set aside.
  • In a large bowl, combine oat bran, rolled oats, and milk; set aside.
  • In another large bowl, combine flour, brown sugar, baking powder, nutmeg, ginger, and cinnamon, and whisk to combine. Set aside.
  • 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.
  • Divide batter equally among muffin cups, filling them about 3/4 full.
  • Bake for 20 to 25 minutes.

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