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  • Northeast Wisconsin
  • February 2017
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Butternut Squash Mini Muffins

Ingredients

Dry ingredients:

1 cup ground oats (blend rolled oats in a blender to make a “flour”)

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon Stevia

Wet ingredients:

6 ounces plain whole milk yogurt

¾ cup cubed butternut squash

1 teaspoon vanilla

¼ cup skim milk

Instructions

  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.

Enjoy!

Kim Baehman, MS, Clinical Nutritionist

Kimberly Baehman, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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