Delicious, healthy and fluffy, these vegan butternut squash muffins can stir sunshine into the gloomiest morning. And they are a breeze to make!
These Butternut Muffins were a bit of a gamble.
I had some butternut squash puree leftover from making my Butternut Squash Pie, and some blended tofu from making my Vegan Mango Pie and I wondered why I couldn't just marry these two into a blissful breakfast food.
And just like that, these delicious muffins were born.
Butternut Squash Muffins are great breakfast material. Or pre-breakfast material, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu. How much more can you ask of a muffin?
Looking for more vegan muffin recipes?
Vegan Butternut Squash Muffins Recipe
Vegan Butternut Squash Muffins
- 2 ½ cups whole-wheat pastry flour (if you don't have this, substitute with 1 ½ cups whole wheat flour plus 1 cup all-purpose)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butternut squash (or pumpkin, pureed)
- ½ cup extra firm tofu (blended into a smooth mixture with ¼ cup of nondairy milk
- ¼ cup almond milk (or any nondairy milk)
- 1 tablespoon vegetable oil
- 2 tablespoon flaxmeal (ground flax seeds)
- 1 cup sugar
- Blend the tofu and nondairy milk and set aside. Mix together the flour, baking powder, baking soda and salt in a large bowl.
- In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
- Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
- Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
- Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
- Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
- Enjoy, all!