◗ 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.
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