Savoury butternut squash muffins

I love a savoury muffin. They’re such a great way to get some added veggies and herbs into your diet and are perfect for early mornings on the go! I often grab one on my way out the door with the intention of eating it once I get to my desk – more often than not it’s gone by the time I get on the tube! So scrummy. Feel free to just mix it up with the herbs and spices too – anything earthy works a treat.


  • 150g flour
  • 150g butternut squash, grated
  • 1 egg
  • 50ml oil
  • 100ml almond milk, or your preferred alternative
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Salt and pepper
  • Handful of mixed seeds – I used pumpkin and sesame

Makes 6-8 muffins

Butternut squash muffins 2 - edited


  1. Preheat the oven to 180°C (160°C fan). In a large mixing bowl, whisk together the egg, oil and milk until fully combined, then stir in the butternut squash.
  2. Add the flour, herbs and a good pinch of salt and pepper and mix until fully combined.
  3. Pop a heaped tbsp of the mixture into each of the muffin cases and sprinkle with the seeds. Cook for 25-30 minutes or until a skewer inserted in the middle of each muffin comes out clean.

Samantha x

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