Oh, it’s that time of year again, and I love it! Crisp mornings, warm days, and lots of squash all around! In honor of it, I made some Butternut Squash Muffins, and loved them so much that I decided to share the recipe with you. This time, I used flaxseed instead of eggs, but you can use 1 egg if you prefer. As always, they are good for you and have no white flour nor any white sugar, yeah!
Butternut Squash Muffins
1 cup almond milk (or skim, or soy– I used soy this time) and 1 T of vinegar
2 T ground flax seed and 1/2 cup hot water
1/2 cup oat flour (oats processed into a flour) and 2 cups oats
2 t baking powder
1/2 t baking soda
2 t pumpkin pie spice
1/4 cup honey and 2 T Truvia (or 1/2 cup honey)
2 cups butternut squash puree (I put the butternut squash in the microwave until it was soft enough to peel. Cooled it down, peeled it, took the seeds out, cubed it and processed it; easy!)
Preheat oven to 400 degrees F and spray a 12 cup muffin tin with nonstick spray.
Stir vinegar into milk.Put all other ingredients in mixing bowl, then add the soured milk and mix until blended. Divide into muffin cups and bake for 20-25 minutes until knife inserted in the middle comes out clean.
Per muffin: 119 calories, 2.1 g fat, 23 g carbs, 3.9 g protein and 2.3 g fiber; not bad!