Get your veggies and LOVE them! These yummy kale muffins are swirled with butternut squash and heart-healthy oats to create the most irresistible healthy muffin recipe known to mankind.
The best healthy muffin recipe, period!
These butternut squash and kale muffins make a delicious snack or breakfast that even picky eaters can’t resist.
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Best ever kale muffins with butternut squash and oats
Do you remember that commercial for Hidden Valley Ranch Dressing? The one where the kids are happily eating broccoli like it’s ice cream, Ranch dressing drizzled on top in lieu of chocolate syrup?
Yeeeeeaaaaaah — if that’s your kids, congratulations!
For the rest of us mere mortals, getting kids to eat veggies can be an epic struggle.
Particularly in our family — getting Little Brother to eat his veggies is akin to trying to force a honey badger to wear a dress. Not. Happening.
That’s where this healthy muffin recipe comes into play!
How healthy muffins can save snacktime
I could put anything in muffin form and my kids would eat it up.
Happily.
Gladly.
Raving about how great it is the whole time.
Today, I present you with the ultimate solution for moms of veggie-hating kids: healthy kale and butternut squash muffin, with just a touch of oatmeal for extra fiber.
They’re pretty.
They’re healthy.
Most importantly, they make people want to eat their veggies.
(I say people because let’s get real — even parents sometimes struggle to eat their veggies and stay healthy!)
These muffins are here to save your snack time.
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- Secret Veggie Meatball Recipe (Kid-Friendly)
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- The Fluffiest Waffles You Will Ever Eat plus How to Easily Freeze and Re-Heat Waffles
How to double this muffin recipe
I like to make a LOT of these butternut squash muffins at once so we can eat them for several days.
We eat them for snacks, breakfast, you name it. They can even be frozen.
This recipe is for one batch, but you can easily double it and use two muffin pans, which is what I did.
Since most butternut squashes are quite large, it’s easy to prepare a lot of this healthy muffin recipe at one time.
I have found that one medium-sized butternut squash usually yields around two cups of butternut squash puree, which is how much you will need to double this recipe.
A little more or less is okay too.
Supplies you will:
- A baking sheet
- Mini muffin pan and/or Regular size muffin pan
- Mixing bowl
- Food processor
I prefer to avoid creating paper waste with muffin liners and so I always stick with non-stick muffin pans. You will also need a food processor; this is the newer version of the one that I use.
How to make this healthy muffin recipe
#1. ROAST THE BUTTERNUT SQUASH
Preheat the oven to 350 degrees. Cut the ends off the butternut squash and then cut vertically from one end to the other so that it comes apart into equal halves lengthwise.
Use a spoon to scoop out all of the seeds and stringy flesh.
Take 1 tbsp of oil and rub it all over the ends of the squash and the flesh of the halves.
Place the squash halves flesh down on a cookie sheet and roast for 45 minutes to 1 hour. Start checking around 40 minutes.
When the skin starts bubbling up and the edges begin to brown and carmelize you can check to see if the squash is cooked through by inserting a chopstick or knife through the thickest part of the squash — that is acutlaly the top part where it is not hollow.
If the chopstick slides through easily with no resistance, it is done.
Remove and cool.
#2. PREPARE THE DRY AND WET INGREDIENTS
Place all the dry ingredients in a bowl and mix to combine. Set aside.
Take 1 cup of squash and place it in the food processor when mostly cool. Puree until smooth. Then add the milk, eggs, and butter, and 1 tbsp oil and mix at a reduced speed until fully combined.
(Don’t forget you can probably double this recipe easily with the amount of squash that you have.)
#3. COMBINE WET AND DRY INGREDIENTS
Carefully add the dry ingredients to the wet ingredients into the food processor and stir at a reduced speed until fully combined.
Remove 1/2 of the butternut squash mixture and set aside. Leave the other half in the food processor.
#4. PREPARE THE KALE MIXTURE
Add the 1 cup of kale to the butternut squash mixture still in the food processor and puree at full speed until fully combined.
#5. BAKING THE MUFFINS
Preheat the oven to 350 F. Spray the muffin pans with non-stick spray or insert muffin liners.
Taking a small spoon, fill each of the 12 muffin cups spaces 1/2 full with the butternut squash mixture. Then, using a different spoon, carefully add in the green kale mixture, pressing it down into the center of the butternut squash mixture and fill to the level desired (I make mine really full).
Use a toothpick to swirl the butternut squash mixture and the kale mixture together. There’s no fine art to this, just go for it! Even if you end up totally mixed, it will be just as tasty.
Place in the oven and bake for around 21-25 minutes, beginning to check at the 21-minute mark. The muffins are done when a toothpick inserted in the center comes out clean.
Allow to cool and serve as desired.
Love this butternut squash and kale muffin recipe?
Make sure to leave a review or a comment in the comment section below. I live for your feedback!
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Healthy Kale Muffins with Butternut Squash and Oatmeal
These healthy kale muffins are made with butternut squash and yummy oatmeal. This healthy muffin recipe is a total game-changer that no picky eater can resist!
Ingredients
Dry ingredients
- 1 1/2 cup flour
- 1/2 cup old fashioned oat, or rolled oats
- 1/3 cup brown sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 3/4 cup milk
- 1 egg
- 1 tbsp butter, melted
- 1/2 tsp vanilla extract
- 2 tbsp canola oil, separated
Veggies
- 1 cup butternut squash, roasted
- 1 cup tightly packed kale, washed and drained
Instructions
Roast the butternuts squash
- Preheat the oven to 350 degrees. Cut the ends off the butternut squash and then cut vertically from one end to the other into equal halves. Use a spoon to scoop out all of the seeds and stringy flesh.
- Take 1 tbsp of oil and rub it all over the ends of the squash and the flesh of the halves.
- Place the squash halves flesh down on a cookie sheet and roast for 45 minutes to 1 hour. Start checking around 40 minutes.
- When the skin starts bubbling up and the edges begin to brown and carmelize you can check to see if the squash is cooked through by inserting a chopstick or knife through the thickest part of the squash. If it slides through easily with no resistance, it is done.
- Remove and allow to cool.
Prepare the dry ingredients
- Place all the dry ingredients in a bowl and mix to combine. Set aside.
Prepare the wet ingredients
- Take 1 cup of squash and place it in the food processor when mostly cool. Puree until smooth. Then add the milk, eggs, and butter and 1 tbsp oil and mix at reduced speed until fully combined.
Combine wet and dry ingredients
- Carefully add the dry ingredients to the wet ingredients into the food processor and stir at reduced speed until fully combined.
- Remove 1/2 of the butternut squash mixture and set aside. Leave the other half in the food processor.
Prepare the kale mixture
- Add the 1 cup of kale to the butternut squash mixture still in the food processor and puree at full speed until fully combined.
Baking the muffins
- Preheat the oven to 350 F. Spray the muffin pans with non-stick spray or insert muffin liners.
- Taking a small spoon, fill each of the 12 muffin cups spaces 1/2 full with the butternut squash mixture. Then, using a different spoon, carefully add in the green kale mixture, pressing it down into the center of the butternut squash mixture and fill to the level desired (I make mine really full).
- Use a toothpick to swirl the butternut squash mixture and the kale mixture together. There's no fine art to this, just go for it! Even if you end up totally mixed, it will be just as tasty.
- Place in the oven and bake for around 21-25 minutes, beginning to check at the 21 minute mark. The muffins are done when a toothpick inserted in the center comes out clean.
- Allow to cool and serve as desired.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 178Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 209mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 4g
Michelle says
Yum I can’t wait to try this Marissa! Look delicious!
Marissa says
Thanks Michelle, hope you like them! My kids sure do. 🙂
Carrie @ Curly Crafty Mom says
Mmmm!! I’ve never had this combo before, but I am sure it is Fall-delicious! Just love the clean and crisp photos, too! Makes me even hungrier!
Carrie
curlycraftymom.com
Lynne says
Ooh…I am definitely trying these this week! These are perfect for fall mornings!
Marissa says
Yes, they are the perfect way to enjoy breakfast and morning coffee in the fall! Make sure to leave a review if you try them. 😉
Julie Briones says
These look yummy!
Getting a wolverine in a dress is harder than a honey badger. Just sayin’. Ask me how I know….
My day is complete, because I have added a day to your life by commenting!
Love you, girl!
Marissa says
Oh my gosh, I think I kneed to know this story! You always crack me up…<3 back!
Andy Bishop says
Now I can eat kale for breakfast! Thanks!
Marissa says
And not only that…you might even enjoy it. 😉 You’re welcome, feel free to leave me a review if you try it!
Miz Helen says
I love the combination of the butternut and kale, these muffins will be delicious! Hope you are enjoying your week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Marissa says
Thanks so much, Miz Helen. 🙂
Sandy says
I like the recipe but preparing the butternut 45 minutes in the oven is very long (and not so eco friendly). Can that be skipped?
Marissa says
Hi Sandy, I have two alternatives for you — I haven’t tried either myself, so it may take a little bit of adjusting the liquids on your part. First, you could chop the butternut squash into small cubes and steam, which should take around 10-15 minutes of steaming (until fork tender). Because this method is more “wet” adjust the liquid to dry ratio. The other option is to just buy canned pumpkin and substitute that for the butternut squash, the flavors should be very similar and you shouldn’t have to make many more adjustments. Hope this helps!