Carrot & Butternut Muffins

Recipe adapted from Jenn Laughlin

Are you getting tired of roasted winter squash yet?  Here is a way to use it that might make it a little more fun and interesting this week!  If your carrots get used up in other meals, you can substitute more squash for the carrots. 


1 cup whole wheat flour
1/3 cup all purpose flour
2 Tablespoons almond meal
1 Tablespoon ground flax
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup milk or buttermilk
1/4 cup sweetener of your choice (brown sugar, agave, maple syrup, honey or white sugar)
3 Tablespoons butter (melted)
1 teaspoon vanilla
1 cup freshly grated carrot
1/4 cup puréed squash (you’ll have to cook your squash ahead of time and let it cool!)
Grated zest of one orange


Preheat oven to 350º.  Line a muffin tin with cupcake papers, or butter and flour your muffin tin.  Combine all of the dry ingredients and spices and whisk to mix.  In a large bowl, whisk your eggs.  Whisk in your milk, sweetener, melted butter, and vanilla.  Add the grated carrots, squash, and orange zest and whisk to combine.  Sift the flour mixture over the wet ingredients and use a fork to combine.  Fill your muffin tins about 2/3 - 3/4 of the way full.  Bake for 25 minutes.  Allow to cool before you eat them!