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These butternut squash muffins are a healthy, low sugar recipe that’s great for babies, toddlers, adults, and anyone looking for a nourishing snack! They’re made with oats, olive oil, Greek yogurt, squash puree, and plenty of pumpkin pie spice (or cinnamon). You can use leftover cooked squash you have on hand or a can of butternut squash puree. Whip up a batch for weekly meal prep, breakfast, or even the holidays!
Being that this is a Veg World (after all), you probably could have guessed that I’m a big fan of putting vegetables in just about anything. That includes muffins and other baked goods.
Take my Zucchini Carrot Oat Muffins for example. They’re one of the most loved recipes on the
View FULL RECIPE. Originally published on It's a Veg World After All
