This can be made as a gluten-free.
Ingredients
1 1/4 cup all purpose flour
1/4 cup almond flour
1/2 cup brown sugar, packed
1 TEA baking powder
1 TEA baking soda
1 1/4 TEA cinnamon
1/2 TEA salt
1/2 TEA ground ginger
1/2 TEA ground nutmeg
1 cup mashed, cooked butternut squash
3 eggs, lightly beaten
1/2 cup maple syrup
1/4 cup butter, melted
1/4 cup grape seed oil (or macadamia oil as an alternative)
1 TEA vanilla extract
Directions
Preheat oven to 375 degrees. This makes about 12 muffins and 12 mini muffins total. I used paper muffin cups for this recipe but you can certainly grease the pan too.
In a large mixing bowl, combine the flours, sugar, baking powder/soda, cinnamon, salt and nutmeg. Set aside. In another mixing bowl, stir together the mashed butternut with the eggs, maple syrup, butter, oil and vanilla extract. Combine the wet with the dry ingredients to make the batter and pour into the muffin tins. Bake at 375 degrees for 20 – 25 minutes. A toothpick will come out clean when it’s cooked. Drizzle with maple syrup, or a swath of cream cheese and enjoy!
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
