I absolutely love butternut squash. I don’t care what season, the flavor never gets old to me because the veggie is so versatile! It comes in soups, casseroles, baked goods – every form imaginable, which is awesome for us moms and busy ladies! Plus, while it’s a high-fiber vegetable, it can be a tad difficult to prepare. Skinning the gourd can be time consuming and finger-fretting. Oh and how do you know when a squash is ripe? Taylor Farms has taken out the guessing game and cut straight to the point. They offer fresh from the ground, cubed butternut squash! Buying a pack of these immediately eliminates chopping and dicing the squash. It’s easy and convenient, much like our mini muffins. These tasty little bites are packed with yogurt for protein and oats rather than flour for good-for-you carbs. You can even pop them into the freezer and defrost as you go!

Skinny Butternut Squash Mini Muffins

Prep time: 10 minutes

Cook time: 18-20 minutes

Yield: 6 servings

Serving size: 2 mini muffins


    Dry Ingredients
  • 1 cup ground oats (blend rolled oats in a blender to make a "flour")
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1 tsp Stevia® (or your favorite sweetener)
  • Wet Ingredients
  • 6 oz plain whole milk yogurt
  • ¾ cup Taylor® Cubed Butternut Squash (I cooked the squash in the microwave to soften)
  • 1 tsp maple syrup (optional)
  • 1 tsp vanilla
  • ¼ cup skim milk
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat the oven to 350 degrees.
  2. Stir DRY ingredients together in a medium bowl.
  3. In a blender, blend WET ingredients.
  4. Add them to the bowl of dry ingredients.
  5. Mix together thoroughly.
  6. This should be a moist dough - not very soupy or dry.
  7. If too dry, add more yogurt or a little milk.
  8. If too wet, add a little more oat flour.
  9. Bake for 18-20 minutes

Nutrition Information

Per Serving (2 mini muffins):

Calories: 80.5

Fat: 1g

Carbohydrates: 14.1g

Fiber: 2.3g

Protein: 4.8g

Sugars: 1.9g

WWP+: 2