There’s nothing better than warm muffins fresh out of the oven, and these Chai Butternut Squash Muffins are sure to hit the spot. Bursting with fall flavors, these muffins are made with diced butternut squash and a blend of flavorful spices, including pumpkin pie spice and cardamom. The best part? They’re made with gluten-free oats and almond milk, making them a delicious and guilt-free treat. Plus, the addition of maple syrup adds a touch of sweetness that pairs perfectly with a hot cup of chai tea. Whether you’re looking for a new breakfast pastry or a delicious afternoon snack, these muffins are the perfect addition to your fall recipe collection.
Recipe
Serves 18
2 lb butternut squash, peeled, seeded, and diced
1 Tbs avocado oil (or other mild flavored oil)
3 cups oats, quick
1 Tbs pumpkin pie spice
1 tsp cardamom, ground
1 1/2 tsp baking soda
1/2 tsp salt
1 cups almond milk, unsweetened (or other milk)
1/2 cups maple syrup
2 eggs
3 Tbs coconut oil, melted
1 tsp vanilla extract
How to Prepare
Preheat oven to 400° F and line a baking sheet with parchment paper.
Peel, seed, and dice butternut squash.
Line muffin tins with paper liners and spray with cooking oil for easy removal.
Toss diced butternut squash with oil and bake on parchment-lined baking sheet for about 20 minutes until soft. Set aside. Reduce oven to 375° F.
Add oats, pumpkin pie spice, cardamom, baking soda, and salt to your blender or food processor. Process until mixture resembles flour. Add dry ingredients to a mixing bowl.
To your blender or processor, add butternut squash, milk, maple syrup, coconut oil, vanilla, and process until creamy. Add eggs and process until smooth.
Make a well in dry ingredients and add the wet mixture. Stir until just combined.
Add batter to muffin liners 3/4 full and bake for about 15 minutes until tops spring back when touched.
