Our best recipe for Butternut Squash - breakfast muffins

“These are densely-packed little numbers, full of wholesome fruit, nuts, oats and seeds making them an ideal breakfast or healthy snack. The squash gives them a wonderfully nutty flavour, backed up with warming spices. And there’s very little waste; you roast the seeds and scatter them on top. Transform into cupcakes with cream cheese icing.” - Georgia

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 65 minutes

Servings: 12


175 g Butternut squash (peeled and grated)

2 Eggs

100 g Olive oil (or rapeseed oil, plus extra for drizzle)

125 g Yoghurt / Vegan yoghurt

1 small Apple (grated)

2 Bananas (peeled and mashed)

250 g Plain flour (or wholemeal)

tsp Baking powder

50 g Rolled oats

½ tsp Salt

75 g Light muscovado sugar (or soft brown sugar)

100 g Raisins (or sultanas)

50 g Pumpkin seeds (or sunflower seeds)

75 g Mixed dried nuts (chopped)

1 tsp Ground cinnamon

1 tsp Ground nutmeg 


  1. Preheat the oven to 190C/375F/gas 5 and line a 12-hole muffin tin with paper cases. Scoop the seeds out the butternut squash and transfer to a heatproof dish. Place in the warming oven for 10 minutes to dry.
  2. Once the seeds have been in the oven for 10 minutes, drizzle with a little oil and scatter with salt, then, while you prepare the muffins, return to the oven for a further 15-20 minutes until golden.
  3. Whisk the eggs, olive oil and yoghurt together, then fold in the grated squash, apple and banana.
  4. Combine the dry ingredients using your fingertips so everything is evenly distributed. Fold this into the wet ingredients, then spoon into the cases so they’re two-thirds full. Scatter over the roasted squash seeds.
  5. Place in the middle of the oven for 35-45 minutes until golden and an inserted skewer comes out clean. Leave to cool before eating.
baked butternut squash breakfast muffins

Oddbox Fruit and Vegetable box