Last Sunday I made these perfect little fall muffins. I like them because they’re sweet, healthy and low fat. Translation: they’re great for post-run, post-dinner, late-night snackers like myself! You saw the finished product up on the blog then—but by now, most of them are either in my tummy (mmm!), or stored on my (self-proclaimed) shelf in the freezer. The shelf where my healthy(er) sweet treats and creatively cooked concoctions lie. Shh!
Just a few chef’s notes before I get to the recipe. (I know, I know—but these are important to note!) I subbed the Butternut squash (BNS) in this recipe for a home-grown Sweet Dumpling (SD) I had bought that day at the Roscoe farmer’s market. The SD is generally sweeter than BNS, and made for a very satisfying swap! I’m in love with this variety, so if you can find it, use it in this recipe! Don’t be a boring BNS girl; there are so many better squashes out there. And as I diligently attempt to try, tackle, taste and triumph them all, you can expect recipes, reviews and tips to help you do the same. Ideally with far more ease and grace than CUTCO’s eyes hath seen.
Next time I’m going to try using all SD squash and no banana. (A sign of any great recipe when you think “next time”). After oven-roasting the SD, I might also try adding a little bit (maybe a scant tbsp.) of real maple syrup to the squash to bring out its natural sweetness. Don’t get me wrong; the full tablespoon of cinnamon helps quite a bit. But I find that reheating the muffins with a sprinkle of fresh agave powder on top gives them that sweet smidgen more that I crave.
Below is my recipe, adapted from the Butternut Squash Muffin Recipe via Women’s Running.