It seems a lot of people have difficulty finding some filling, healthy, and tasty for breakfast. Most people don’t have time to make a big breakfast and the idea of yogurt and fruit everyday gets old. Enter these muffins! The sweetness from the applesauce, dates, and butternut squash make these extra tasty. The chickpeas add fiber and allow the ingredients to bind, so no eggs here! We omitted the walnuts because of my daughter’s nut allergy. Don’t like butternut squash? Use canned pumpkin or sweet potato !
These are very moist, so once they have cooled it is best to store them in the refrigerator. These can also be frozen.
*Dust your knife with flour to make chopping the dates easier.
** Freeze ginger and then when you are ready to use it, simply grate. It comes out so much easier!
Butternut Date Muffins
- 2 cups chopped butternut squash
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1 cup rinsed and drained canned chickpeas
- 3/4 cup unsweetened applesauce
- 1/2 cup nonfat milk
- 1/3 cup canola or light olive oil
- 1 tbsp grated fresh ginger
- 1 tsp vanilla extract
- 1 cup finely chopped pitted dates, divided
- 12 walnut halves
Steam squash until very tender, about 15 minutes. Set aside to cool.
Pre-heat oven to 350 F and spray a 12-cup muffin pan with cooking spray or line with paper liners.
In a large bowl, combine flours, baking powder, baking soda, cinnamon, allspice, and salt.
Place cooked squash, chickpeas, applesauce, milk, oil, ginger, vanilla, and 1/2 cup of the dates in a blender or food processor and blend until smooth. Add this puree to the dry ingredients and mix gently until all of the flour has been incorporated. If the mixture is too dry, add a small amount of milk. The batter should be thick, but wet. Fold in the remaining 1/2 cup of dates.
Divide the mixture among the prepared muffin cups. Top each muffin with a walnut half. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
Allow to cool for 5 to 10 minutes in the pan and then transfer to a wire rack. Serve warm or at room temperature.
Per muffin: 200 calories, 31g carbohydrates, 4g protein, 8g fat, 0.5g saturated fat, 0 mg cholesterol, 250 mg sodium, 3g fiber.
Source: Hannaford Fresh Magazine, Sept./Oct. 2012