Since I have a muffin lover, these were, of course, made for lil Sweet P. They came out a little like cornbread, so if you'd like a sweeter muffin (and butternut squash is pretty sweet on its own) you'll need to add some sort of sweetener (I vote honey or agave nectar). I made Butternut Pancakes today (more on that tomorrow) and added agave nectar and they had a much sweeter taste. Keep in mind these are egg and milk free, you can always substitute those if you'd like.
What you need:
1 cup whole wheat flour
1 cup dry uncooked oats
1 tbsp flaxseed + 3 tbsp water (egg replacement)
1/2 c - 1 cup water
1/2 c pureed butternut squash
1 tbsp olive oil
1/2 tsp cinnamon
dash nutmeg
Combine ingredients in a medium sized bowl, add water 1/4 cup at a time until batter is moist, but not runny. Fill mini muffin tins 1/2 full. Bake at 350˚ for 15-18 minutes.
Egg and milk replacement: use the egg in place of the flax (or keep the flax and nix the water) and milk instead of water (not sure if you'll need less or more).
I didn't take pics while I was making them, but there is one here from Muffin Tin Monday. My girl eats these like candy. And they are great for breakfast, lunch, dinner or a snack!
