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These butternut squash yogurt muffins are a slightly sweet but a totally delicious and easy recipe to make for your little one!
I had a bag of steamable butternut squash in my freezer and some yogurt, and boom, these were born. A slightly protein boosted, moist, and hint of sweetness kinda muffin. Simple and easy! And baby approved (only if served warm because my baby likes things to taste fresshhhhh!)
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the muffins. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has wheat, eggs, and dairy. I believe GF flour should work here, as well as a dairy free yogurt.
It should work just fine with an egg replacer, this one available online at Target.
STORAGE
I am storing these on the counter in an air-tight container for 4 days, then will freeze. To reheat from frozen I usually microwave for a minute or put in the toaster oven for 5-ish minutes. You can also thaw in the fridge overnight and serve cold or heat up.
SUBSTITUTES & ADD INS
Lots of options to use instead of butternut squash – pumpkin, sweet potato, applesauce, or banana should all work well. Or some combination! As is, they are not too sweet, so adding a bit of applesauce or banana would definitely up the sweetness factor.
I think as my son gets older and we incorporate more sweetness I will add 1/4 cup or so of maple syrup. Yum!
TOOLS USED/RECOMMENDED
Mixing bowl
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Steamer/Pasta Pot – We use this all the time. Has a steamer and pasta insert. This isn’t the exact one we have, but probably should switch to it because it’s stainless steel. Use if steaming your squash!
More easy and delicious recipes for your little one found here!
Butternut Squash Yogurt Muffins
Ingredients
- 1 cup butternut squash puree 10 oz frozen bag
- 1/2 cup full fat greek yogurt
- 1/4 cup oil or butter (I used butter)
- 1.5 cups flour
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
Instructions
- Preheat the oven to 350 degrees
- Prepare your puree – either steam in bag or you can bake your butternut squash
- To a mixing bowl add your squash and mash until smooth
- Add in your remaining ingredients and mix until just combined
- Spray your muffin tin with cooking spray
- Add batter to each well, a little less than full
- Bake for 18-22 minutes, until a toothpick comes out clean from the center
- Let cool
- Serve and enjoy!
I hope these are a winner for your little one. Thank you for taking the time to read!
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