Quick and easy one bowl butternut squash and applesauce weekend muffins!! They are naturally sweetened, dairy free and gluten free adaptable 🙌🏻. There are no tools needed and I use canned butternut squash to make this recipe super easy! They are a great rainy day afternoon or weekend baking project to do with your kids.
Simply lay out your ingredients.
Then have your little helpers add the dry ingredients to a bowl and whisk together.
Next add in the wet ingredients and whisk until combined!
Use a scoop to work together and portion into muffin cups (we used these fun silicone ones). Finally, bake and you are done 🙂
Adaptations for these Quick & Easy One Bowl Muffins
- You can use pumpkin or sweet potato puree as well.
- Feel free to play with the spices. My husband and I like the addition of cloves, but my children do not. I think all-spice would also be good as well as apple pie spice or pumpkin spice.
- I tested this recipe with 1 cup of oat flour + 1/2 cup of gluten free all purpose flour blend or 3/4 cup whole wheat + 3/4 cup all purpose flour.
- 1 1/2 cups flour tested with 1 cup oat flour + 1/2 cup gluten free flour blend or 3/4 cup whole wheat flour + 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves optional - my children prefer without, I prefer it with
- 1/2 tsp salt
- 3/4 cup butternut squash purée use a can to make easy
- 1/2 cup applesauce
- 1/3 cup almond milk + 1 tsp apple cider vinegar
- 1/3 cup maple syrup
- 1 egg
- 2 TBS oil
- Measure all the ingredients
- Whisk together the dry ingredients in a bowl
- Add in the wet ingredients
- Whisk together until thoroughly combined
- Using a large scoop portion out into muffin pan or silicone liners
- Bake at 350 for 20-25 minutes
- I use can butternut squash puree to make this easy, but you can puree yourself if you have on hand!
- Pumpkin or Sweet Potato puree would also work here!
- This is a great recipe for kids to help out on because no tools are required 🙂
- Muffins will be good for 1-2 days at room temperature and up to a week in the refrigerator or 3 months in the freezer:
- Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Label all packages with the name of the recipe and the date.
- Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below:
- For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.
- For conventional oven, heat foil-wrapped muffins at 350°F 10 to 15 minutes, depending on the size of the muffins.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!