These wholesome muffins highlight one of winter's best - squash. Flecked with sweet cranberries and infused with maple syrup, there's just no way to resist. For a summertime swap, use zucchini.
- Active: 35 min Total: 55 min
- To make ahead: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.
- Equipment: Muffin tin with 12 (1/2 cup) cups
- 1/2 cup old-fashioned rolled oats
- 1 1/2 cups white whole-wheat flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 1/2 cups shredded raw winter squash, such as butternut
- 1/2 cup chopped fresh or dried cranberries
- 1/2 cup toasted pecans, coarsely chopped (optional)
- 2 large eggs
- 1/2 cup low-fat plain yogurt, regular or Greek
- 3 Tbsp canola oil
- 3 Tbsp pure maple syrup
- 1 small apple, peeled, if desired, and shredded
1. Preheat oven to 375 F. Line 12 (1/2 cup) muffin cups with paper liners and lightly coat with cooking spray (alternately, coat muffin tin with cooking spray and omit liners).
2. Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans.
3. Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling the almost to the top.
4. Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.