Skinny Butternut Squash Mini Muffins

Ingredients

• Oatmeal

  Cereals, Quaker, dry rolled oats

  1 cup or 80g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Stevia Sweetener

  Tesco

  1 tsp or 1g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ¾ cup or 184g

• Squash

  Winter, butternut, raw

  ¾ cup, cubes or 105g

• Maple syrups

  1 tsp or 7g

• Vanilla extract

  1 tsp or 4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

Directions

1. Preheat the oven to 350°F. Pulse oats in a food processor until they reach a flour-like consistency; remove and set aside.
2. In a medium bowl, stir together the dry ingredients: oat flour, baking powder, and cinnamon.
3. In a blender, combine the wet ingredients: yogurt, butternut squash, stevia, maple syrup, vanilla extract, and milk. Blend until smooth.
4. Add the blended wet ingredients to the bowl of dry ingredients. Mix thoroughly to form a moist dough. Adjust with more yogurt or milk if too dry, or more oat flour if too wet.
5. Spoon the batter into a mini muffin pan and bake for 18-20 minutes. Enjoy!