Butternut Squash Muffins

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5 from 4 reviews

Pillowy soft and sweet Butternut Squash Muffins are made with roasted butternut squash and deliciously healthy! Gluten and dairy free.

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 8-10 1x

Ingredients

2 organic pastured eggs
1 1/4 cup roasted butternut squash or 10 oz frozen butternut squash, thawed
1/2 cup coconut sugar or 4 organic pitted dates
1/4 cup water
1/4 cup banana
2 tablespoons extra virgin organic coconut oil
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup gluten free whole grain flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice or cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
OPTIONAL:
- 3/4 cup raisins
- 3/4 cup mini dairy free chocolate chips
- 1/2 cup hemp hearts
- 1/2 cup walnuts, chopped
Serve with Coconut Butter

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Instructions

Preheat the oven to 350 degrees and 10 muffin cups with coconut oil or unbleached parchment liners.
In a high speed blender, add the eggs, butternut squash, coconut sugar or dates, water, banana, coconut oil, lemon juice and vanilla. Process until smooth and creamy. Set aside.
In a large mixing bowl, combine the gluten free flour, almond flour, baking powder, baking soda and sea salt with a stainless steel whisk.
Next, slowly pour the wet ingredients in with the dry ingredients and use a spatula to scrape all of the wet ingredients from the blender container. Using a wooden spoon, combine ingredients until well blended. If using, stir in the raisins and/or chocolate chips.
Using a 3 tablespoon batter scoop, divide the batter among the muffin cups and place in the oven. Bake for 22-26 minutes, or until a toothpick inserted in the middle comes out dry.
Remove from oven and let cool for 10 minutes before serving.

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Find it online: https://cleancuisine.com/butternut-squash-muffins/

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Butternut Squash Muffins

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