Maple Butternut Squash Muffins
Servings: 6
Ingredients
- 1 cup brown rice flour
- 1/4 cup almond meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup mashed roasted butternut squash*
- 1 whole egg**
- 1/3 cup maple syrup
- 1/3 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F and then grease or line a muffin pan for six muffins.
- Combine the dry ingredients in a medium to large bowl (brown rice flour to ground ginger) and sift together.
- In a separate medium to large bowl, combine the wet ingredients (mashed butternut squash to coconut oil + brown sugar if using) and stir until mixed-well. If the squash doesn’t mix well by hand, place the wet ingredients in a blender or use a hand mixer to achieve a smoother texture.
- Add the dry ingredients to the wet along with the chopped pecans. Gently stir until combined, being careful not to over-mix.
- Spoon the mixture into the prepared pan for six muffins and then bake for 25 minutes. Allow to cool for ten to fifteen minutes and enjoy!
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
*One medium-size squash yield approximately 1 cup mashed butternut squash.
To roast it, start by slicing it in half and then scoop out any seeds or loose flesh. Rub the inside with a high-heat oil and then place each one flesh side up on a baking sheet lined with foil. Cook it in the preheated oven (400°F) for 45-60 minutes. When it’s done the flesh should be soft enough to scoop out with a fork. From here you can mash it in a bowl and then measure out 1/2 cup for the muffins. If you want to use all of it, you can double the recipe.
Alternatively, you can use canned butternut squash puree.
**If necessary or preferred you can replace the chicken egg with a flax egg (one tablespoon flax + 4 tablespoons water, allow to thicken for 2 minutes). Add 1/2 tablespoon coconut oil if using a flax egg.