Chai spiced butternut squash muffins – what do you do when you have leftover butternut squash? Turn them into healthy breakfast muffins of course! Made with no sugar, oat and wheat flour; these guilt free vegan treats are great in the Autumn season. The chai spice gives you that warm fuzzy feeling in every bite! Would you try making these? 

Yields12 Servings
Total Time45 mins

 2 Flax eggs
 1 cup Oats
 2 cups Whole wheat flour
 ½ tbsp Chai masala
 1 ½ tsp Bicarbonate soda
 ¾ tsp Salt
 1 cup Oat milk/Dairy free milk
 1 cup Butternut squash
 ½ cup Maple syrup
 3 tbsp Melted coconut oil
 1 tsp Vanilla essence

1

Preheat oven to 200C. Line a 12-cup muffin tray with liners and lightly grease with cooking spray and set aside.

2

Make your flax eggs by adding two tbsp milled flaxseeds with 5 tbsp of water and set in the fridge.

3

Blitz oats in a food processor to create the oat flour. Add in the chai masala, whole wheat flour, bicarbonate soda and salt, and pulse until the ingredients are combined. Set aside in a large mixing bowl.

4

In the food processor, blend together the flax eggs, milk, butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined.

5

Pour the wet ingredients into the bowl with dry ingredients and fold until mixture is combined.

6

Divide mixture equally between lined muffin cases.

7

Bake for 15-20 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.

8

Cool and serve.

Ingredients

 2 Flax eggs
 1 cup Oats
 2 cups Whole wheat flour
 ½ tbsp Chai masala
 1 ½ tsp Bicarbonate soda
 ¾ tsp Salt
 1 cup Oat milk/Dairy free milk
 1 cup Butternut squash
 ½ cup Maple syrup
 3 tbsp Melted coconut oil
 1 tsp Vanilla essence

Directions

1

Preheat oven to 200C. Line a 12-cup muffin tray with liners and lightly grease with cooking spray and set aside.

2

Make your flax eggs by adding two tbsp milled flaxseeds with 5 tbsp of water and set in the fridge.

3

Blitz oats in a food processor to create the oat flour. Add in the chai masala, whole wheat flour, bicarbonate soda and salt, and pulse until the ingredients are combined. Set aside in a large mixing bowl.

4

In the food processor, blend together the flax eggs, milk, butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined.

5

Pour the wet ingredients into the bowl with dry ingredients and fold until mixture is combined.

6

Divide mixture equally between lined muffin cases.

7

Bake for 15-20 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.

8

Cool and serve.

Chai Spiced Butternut Squash Muffins
(Visited 68 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *