Quick and easy muffins just got a little healthier with the addition of acorn squash, whole wheat flour, walnuts, greek yogurt and then flavored with fragrant cardamom. Sure to become your new go-to-muffin recipe.
I’m so excited to share my most favorite muffin recipe with you’ll!
Breakfasts are usually some kind of cereal or toast or smoothie in our home. But, it’s a whole different story on the weekends when Pudding Pop demands “weekend special” like pancakes / waffles / french toasts / muffins. Let’s face it, muffins are just an excuse to eat cake for breakfast. Similar ingredients minus the frosting. I try sneaky ways to amp up the nutrition in muffins, so that I will feel good about feeding my family cake for breakfast and Sylvester would still be thrilled to get his “weekend special”. Win-win:)
Squashes are at the peak of freshness this time of the year. While pumpkins and butternut squashes are preferred by many, I love using the humble smaller squash piled next to them. These are so much easier to work with when compared to the larger counterparts. Rich in potassium, magnesium and vitamins, they can be roasted for an easy side dish, cooked, mashed and stirred into mac n cheese, made into soups…the options are endless and even acorn squash waffles. Today, they take the form of a healthy baked good.

Marvellina
Monday 23rd of January 2017
ohhhh absolutely love the idea of using acorn squash in these muffins. That cardamom sure brings it to another level. I love the aroma of cardamom!!!
Maria Doss
Wednesday 25th of January 2017
Thanks for stopping by!
mymansbelly
Monday 23rd of January 2017
These muffins look delicious! And anything with cardamom has my seal of approval.
Maria Doss
Wednesday 25th of January 2017
Thank you Pamela