These gluten-free butternut squash muffins are a delicious and nutritious treat, perfect for breakfast or a snack. The natural sweetness of butternut squash combines with warm spices to create a cozy, comforting flavor. Plus, they're gluten-free, making them suitable for those with dietary restrictions.
Ingredients: 2 cups butternut squash puree. 1/2 cup almond flour. 1/2 cup gluten-free oat flour. 1/2 cup coconut flour. 1/2 cup brown sugar or sweetener of choice. 2 eggs. 1/4 cup unsweetened applesauce. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup chopped nuts optional. 1/2 cup raisins or dried cranberries optional.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the butternut squash puree, almond flour, oat flour, coconut flour, and brown sugar. Mix well. Add the eggs, applesauce, melted coconut oil, and vanilla extract to the mixture. Stir until everything is well combined. Sprinkle in the baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until the batter is smooth. If desired, fold in chopped nuts and raisins or dried cranberries for added texture and flavor. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free butternut squash muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
st. joseph first church of the nazarene
