Squash-Chia Seed Muffins


Side Dish
Squash-Chia Seed Muffins

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Recipe Data


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    Servings and Ingredients

    Serves 12
    1 tbsp. chia seeds, ground
    1 c. whole-wheat flour
    ½ c. all-purpose flour
    2 tsp. cinnamon
    ½ tsp. pumpkin pie spice
    2 tsp. baking soda
    ½ tsp. salt
    1 (15 ounce) can organic butternut squash
    2 eggs
    ¼ c. extra virgin olive oil
    1 c. Hy-Vee Select pure maple syrup
    1 tbsp. vanilla
    ½ c. chopped black walnuts or toasted pumpkin seeds, optional


    1. Preheat oven to 350 degrees. In large bowl combine ground chia seeds, flours, cinnamon, pumpkin pie spice, baking soda and salt.
    2. In medium bowl combine pumpkin, eggs, oil, syrup and vanilla. Stir pumpkin mixture into chia-seed mixture until combined; stir in nuts. Spoon batter into paper-lined or greased muffin tins. Bake 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean. Remove and place on wire rack to cool.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 35mg
    • Sodium: 330mg
    • Total Carbohydrates: 32g
    • Protein: 5g

    Recipe Source:

    Adapted from Try-Foods International, Hy-Vee HealthMarket, November 2011.