bFW Dishes: Butternut Squash Muffins

Last week we shared some tips for making that first postpartum poop a little... smoother.

This week, we're sharing a DELICIOUS Butternut Squash Muffin recipe that's full of fiber and just perfect for making ahead and freezing!  *Hint: They make a perfect postpartum snack!!

Butternut Squash Muffins


Butternut Squash Muffins
  • Preheat oven to 350 degrees.
  • Set your food processor to finely chop and throw in about 7oz of seeded and chopped butternut squash (leave the skin on).
  • Add 1 c. of light brown sugar and 2 eggs and process until blended.
  • Add 1/8 tsp. of salt, 1 1/4 c. flour, 1 tsp. baking powder, 1/2 tsp. cinnamon, and 6 tbsp. oil (we love coconut oil for baking). Process until combined.
  • Line your muffin pan with 12 liners and evenly distribute the mix.
  • Sprinkle a few raisins (or chocolate chips) on top and bake for 20-25 minutes.
  • Cupcakes are done when a toothpick inserted in the middle comes out clean.