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.

RELATED RECIPES:

• Secret Veggie Meatball Recipe (Kid-Friendly)
• Giant Japanese Pancakes Made in the Rice Cooker
• 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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