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Butternut Squash Breakfast Muffins is for Breakfast.

Butternut Squash Breakfast Muffins takes several minutes to prepare.

Butternut Squash Breakfast Muffins takes several minutes to cook.

Butternut Squash Breakfast Muffins makes 12 servings.

The ingredients for Butternut Squash Breakfast Muffins are:

* *Bob's Red Mill Gluten Free All Purpose Baking Flour, 1 cup (remove)
* *Arrowhead Organic Buckwheat Flour, 0.5 cup (remove)
* 100% Liquid Egg Whites, 0.5 cup (remove)
* Butternut Squash, 200 grams (remove)
* Vermont Sugar-Free Maple-Flavored Syrup, 0.25 cup (remove)
* *Splenda No Calorie Sweetener, 12 tsp (remove)
* Cinnamon, ground, 1 tbsp (remove)
* Baking Powder, 2 tsp (remove)
* Nunaturals Stevia Baking Blend, 4 tbsp (remove)
* Italian Chestnut FLour, 0.5 cup (remove)
* *Musselman?s Home Style Natural Unsweetened Apple Sauce, 1 cup (remove)
* Olive Oil, 1 tbsp (remove)
* Baking Soda, 1 tsp (remove)
* Nutmeg, ground, .5 tsp (remove)

Here is how you make Butternut Squash Breakfast Muffins:

Mix all dry ingredients. Mix wet ingredients then combine. Preheat oven to 350 degreesPour ~ 1/4 cup into each muffin tin.Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user CYCLINGGAL.

The nutritional information for Butternut Squash Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 99.2

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 210.6 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 4.0 g
• Protein: 3.1 g

The dietary needs meet for Butternut Squash Breakfast Muffins is Gluten Free