Vegan Butternut Squash Muffins

5 from 1 vote

Delicious, healthy and fluffy, these vegan butternut squash muffins can stir sunshine into the gloomiest morning. And they are a breeze to make!

Prep Time15

Cook Time19

Total Time19

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: large muffins

Calories: 360kcal

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 avocado oil or any neutral 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!