Back to school – Cinnamon and butternut muffins

Cinnamon and butternut muffins

The School starts tomorrow! I’m saying this with mixed feelings. Back to school actually means two hours less to myself. I will enjoy having company in the car but I won’t enjoy the endless battle of music choice, Teens!

I decided to bake this muffins yesterday, a great healthy lunch box treat, for kids and grown-up’s!

This muffins contains white butter beans and butternut so make sure you have enough time on hand. I’ve steamed my butternut instead of cooking. They taste absolutely great and if you don’t tell your kids they won’t actually know they are eating pumpkin!


250 ml Cake flour

90 ml  Oat bran

5 ml baking powder

5 ml bicarbonate of soda

20 ml cinnamon powder

90 ml mixed nuts (crushed)

1 apple, peeled and core removed

310 ml white butter beans (cooked or 1 x tin)

30 ml canola oil

125 ml brown sugar

2 extra-large eggs

5 ml vanilla extract

250 g cooked butternut

 Pre heat your oven to 180 degrees.

Mix all the dry ingredients except for the sugar. Add mixed nuts and mix well.

Cut apple in half and add to your food processor, add beans and butternuts and process.

Add sugar, eggs and vanilla to the mixture and process for another minute until mixture are smooth.

Add the mixture to the dry ingredients mixing with a wooden spoon.

Pour mixture in the muffin cups and bake for 30 minutes until golden brown and baked trough.

Muffins can be kept in the fridge for 3 days or freeze it for up to 3 months.


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