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Gluten-free, nut free, baby led weaning friendly

Those savory butternut squash muffins are perfect for a quick breakfast on-the-go or a nutritious afternoon snack. Today, it was mom and son date in the library. Every Saturday, we spend some quality 1:1 time with Panos and we love taking snacks with us wherever we go. So, in the afternoon, we ate those delicious muffins over 21 books of Curious George! Lol, I kept wondering how many Curious George are enough for a toddler. We truly enjoyed our time together and we love creating memories around food. So, let’s get into baking, shall we?

” We love creating memories around food “

–Panos Eats

What you will need and substitutions

  • Butternut squash. You can use any other winter squash that you love. For example, kabocha or carnival squash. However, I would not use spaghetti squash as the texture will not be right.
  • Eggs. I love buying pasture-raised organic eggs as I feel like the farms treat the chickens the way that they should be treated. And, their nutrition value is better than conventional eggs. However, feel free to use what you have on hand.
  • Dairy: Yogurt and feta cheese. If you don’t have yogurt on hand, you can substitute with an extra egg and a splash of milk but the texture will be less fluffy. Feta is a salty so you don’t need to add extra salt on this dish. If you serve this to babies less than the year I would suggest to either soak feta in water to get rid of excess salt or use goat cheese instead.
  • Oat flour. You could use spelt flour or whole wheat flour. You might need slightly less though as oat flour tend to be more absorbent.
  • Pumpkin spice. You might think that pumpkin spice doesn’t go well with feta cheese but trust me on this one and you will be amazed. If you don’t have pumpkin spice just add cinnamon and nutmeg.

How I served it


You may know by now that we love our eco friendly 1-tier stainless steel lunchbox*. It is the perfect size for a toddler/kid’s lunch or afternoon snack and we do our part on saving Earth! So, in this container I packed:

  • A serving of those delicious mini muffins
  • Fruits: Clementines, raspberries and tomatoes (they are technically a fruit, right?!)
  • In the little pod: Steamed sugar peas with yogurt to dip

How to store and extra tips

This batter is very versetile. If you dont have a mini muffin tin then still I have you covered. You can line a baking sheet with parchament paper and you can

  • bake it as a crustless pie and then cut it into pieces or
  • drop spoonfuls of the batter into the baking sheet and bake it as little sheet tray pancakes

In any case this batter is delicious! If any of them survive, you can store them in an air-tight container in the fridge for up to 3 three days or in a freezer bag in the freezer for up to 3 months. I would suggest to lie them flat before you freeze them so they don’t clamp all together. And, when you want a quick snack you can defrost a couple to enjoy.

Panos loved his snack today in the library. We enjoyed our time together, I was able to steal a bite from the mini muffin and two sugar peas 🙂

Savory butternut squash muffins

Recipe by Panos EatsCourse: Snacks, BreakfastDifficulty: Easy
Servings

50

mini muffins
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 1 cup squeezed shredded butternut squash

  • 1/2 cup Greek yogurt

  • 2 cups crumbled feta cheese

  • 3 eggs

  • 1 cup oat flour

  • 1 tsp pumpkin spice

  • pepper to taste

  • chia seeds to sprinkle

Directions

  • Preheat the oven at 400F (204.44 degrees Celsius)
  • Shred the butternut squash and place it in a clean towel
  • Squeeze the towel on top of a bowl to drain the excess liquid from the butternut squash
  • In a mixing bowl add all the wet ingredients and stir
  • Add the oat flour and pumpkin spice and stir to incorporate
  • Grease two mini muffin tins with coconut oil and place the batter
  • Bake for 20-25 minutes or until light brown

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