My kids asked me to make muffins, and I wanted to hide something healthy in the dough. We had one big butternut squash, and after learning about its health benefits, I wanted to try if it would work in a muffin recipe. Turned out that it worked amazingly well! 🙂 I believe this is one of my best recipes ever. 🙂
Many studies have suggested that increasing consumption of plant foods like butternut squash decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
* (Source: http://www.medicalnewstoday.com/articles/284479.php)
So evidently, I was happy that my kids got a lot of extra nutrients by eating these delicious butternut squash muffins.
I will definitely use this recipe a lot in the future. 🙂
- 1 large butternut squash
- 1 cup almond flour
- 1 cup buckwheat flour
- 1 banana
- 1/3 cup pure maple syrup
- ½ cup coconut oil
- 1tbs chia seed
- 1tsp baking powder
- 1 tsp baking soda
- Spices: (2 tsp cinnamon, 1tsp lucuma, cardamom, vanilla, pinch pink salt)
- 1 tbs light tahini
- 1 tbs coconut oil
- 1 tbs maple syrup
- (1 tsp liquid vanilla)
- Bake the butternut squash in the oven (400 F degree) for about 45 minutes or until inside is tender. (Cut the squash in half length wise, remove seeds and brush with coconut oil)
- Let it cool, and scoop the squash out. Process in food processor until pureed.
- Whisk the flour, chia seeds, baking soda& powder and spices together in a bowl.
- In another bowl, whisk the maple syrup, coconut oil(melted), and banana
- Add dry ingredients and butternut squash in the mixture
- Pour into molds and bake at 350 F degrees about 20 minutes or until done.
- Mix the caramel sauce ingredients together, and spred on cooled muffins.
- Refridgerate until the caramel sauce is solid.