Butternut Squash Muffins

Butternut Squash Muffins

Course: Breakfast
Cuisine: Vegan
Servings: 8

Ingredients

  • 1 cup butternut squash purée
  • 2 tbsp ground flaxseed (mixed with 4 tbsp water)
  • 1 ½ cups whole-wheat flour
  • ½ cup almond milk
  • cup maple syrup
  • ¼ cup brown sugar
  • 3 tbsp avocado oil
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon powder
  • pinch of ginger powder
  • pinch of salt
  • some walnuts

Instructions

  • Start by peeling and chopping the butternut squash.
  • Roast the butternut squash in the oven at 400°F for 30-40 minutes until tender.
  • Purée the butternut squash in a food processor.
  • In a bowl, add the all the ingredients and mix well using a spatula.
  • Grease a muffin tin or add liners.
  • Fill the tin with batter ¾ of the way.
  • Add a walnut or two to each muffin.
  • Bake at 350°F for 25 minutes.