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I have been reading Heavenly Homemakers ALOT these days!  She has tons of great recipes for making your family healthy meals.  Just before I went shopping last week I had read where she discussed about using Butternut Squash in place of Sweet Potatoes for baking.  Then while shopping at the Co-op I saw some Butternut Squash and thought I would give it a try.  I had never bought or cooked a Butternut Squash or any kind of squash but I thought it was worth a try.

So I followed Laura’s instructions on how to cook my squash then I went to work making these muffins. I realize hers look gorgeous and mine don’t but for one I took the lazy way out and just cooked it in an 8X8 pan, for two I did not do the crumb topping.

Here is her original recipe and here are my changes:

1 cup whole wheat flour
1 cup white flour
2 t. baking powder
1 t. nutmeg
1/2 t.salt
1/2 cup honey
1 egg
1 cup mashed Butternut Squash
1/2 cup milk
3 T. melted coconut oil

Combine flour, baking powder, salt and nutmeg in a bowl.  Add honey, eggs, squash, milk and coconut oil.  Stir until just mixed.  Scoop into 15 paper lined muffin cups or pour into lightly greased 8×8 pan.

Bake at 400 degrees for 15-20 minutes. If you decide to bake in the pan, bake at 350 for about 25-30 minutes. After 15 minutes I checked about every 5 minute. It is done when a fork comes out clean.

These were so yummy!  They are a very dense muffin and not too sweet.  I am sure they would have been sweeter had I made the topping. I will be making these again, everyone loved them and the pan disappeared fast!

Linked to: The Thrifty Home, Saved by Love Creations