Butternut Squash Muffins

Butternut Squash Muffins


  • 3 cups old-fashioned oats 
  • 1 tsp baking powder
  • 2 large eggs 
  • 1 cup almond milk (or milk of choice) 
  • 1 cup mashed, cooked butternut squash
  • 1/2 cup honey
  • 3 tbsp melted coconut oil
  • 1 tbsp Mavella Superfoods Gut Boost


  1. Preheat oven to 180c. Line a muffin pan with cupcake liners.
  2. Puree oats in a blender or food processor until flour-like consistency. Set aside.
  3. In the bowl of a stand mixer, whisk together the eggs, milk, coconut oil, honey and mashed butternut squash.
  4. Fold in the dry ingredients.
  5. Divide the batter into the prepared muffin pan. Sprinkle with pumpkin seeds.
  6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean
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