Amazing Butternut Squash Muffins- Gluten Free, Oil Free, Sugar Free, Vegan

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◗ Ingredients:

Wet:

1 cup butternut squash puree/ pumpkin puree (fresh or canned)

½ cup apple sauce

¼ Maple cup

1/3 cup plant-based milk (I use oat milk)

Dry:

1 cup oatmeal flour

½ cup rice flour

½ cup almond flour

½ cup tapioca flour

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons psyllium husk

1 teaspoon cinnamon

Pinch of salt

Optional: Chocolate chips, walnuts, cranberries, coconut, cocoa nibs

Optional Frosting:

3 tbsp plant-based yogurt

1 tbsp almond butter

◗ Procedures:

1 Steam butternut squash/pumpkin until really soft (20-30 minutes)

2 Preheat oven to 350 degrees turbo.

3 Meanwhile In a large bowl mix together the dry ingredients: flours, baking powder, baking soda, pickles, cinnamon, salt.

4 When the butternut squash is soft mash it into a puree, I like to do this in a measuring cup and add each time a few more pieces of butternut squash until I reach the 1 cup measurement.

5 Add the apple sauce into the puree and mix well.

6 Add the maple syrup and plant-based milk and mix well.

7 Add the wet ingredients into the dried ingredients and mix well until you get a consistent batter.

8 You can then decide to add a variety of things into the batter, such as, Chocolate chips, walnuts, cranberries, coconut, cocoa nibs. I like to separate the batter to parts and add to some chocolate chip, to the other walnuts and so on.

9 Grease a muffin tin, and add in the batter, I like to use an ice cream scooper for this.

10 Bake in oven for about 20 minutes.

11 Remove from the oven, let it cool slightly and then transfer to a wire rack to cool completely.

12 Optional: Make frosting by mixing some plant based yogurt with almond butter or peanut butter and top off the muffins.