Acorn Squash Muffins--vegan

Acorn Squash Muffins--vegan
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 78.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 131.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Acorn Squash Muffins--vegan calories by ingredient

Number of Servings: 18


    1 cup + 2 tbsp cooked and mashed acorn squash (about 3/4 a regular squash)
    3/4 cup unsweetened almond milk
    1/3 cup sucanat
    3 tbsp truvia
    1/3 cup water
    1/4 cup applesauce
    2 tbsp molasses
    2 cups whole wheat pastry flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp nusalt
    1/2 tsp cinnamon
    1/8 tsp nutmeg


(To prepare squash, preheat oven to 350, cut squash in half, place cut-side down in 1/4 in water in a baking dish for 35 minutes, then let cool and scoop out)
Preheat oven to 400F and lightly spray or line a muffin tin with baking cups. In a large bowl mix together mashed squash, milk, sucanat/truvia, water, applesauce and molasses. In a medium bowl whisk together flour, baking powder/soda, salt, and spices. Combine mixtures until just mixed.
Spoon into prepared muffin pan, filling cups 3/4 of the way. Bake for 20-25 minutes or until a toothpick comes out clean.

Serving Size: makes 18 small muffins

TAGS:  Snacks | Vegan | Vegan Snacks |