Butternut Squash Mini-Muffins

1 cup butternut squash
2 eggs
1/2 cup canola oil
1 1/4 cups finely chopped peeled apple
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed
2/3 cup sugar
4 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 400

Steam butternut squash and mash with a fork. Mix in egg, oil, and apple. Combine dry ingredients in a large bowl. Stir squash mixture into dry ingredients until just moistened.

Spray mini-muffin pan with nonstick cooking spray and pour 1 heaping TBSP of batter into each cup. Bake 8-10 minutes, until toothpick comes out clean. Cool 1 minutes and transfer to rack. Makes 36 mini muffins.