Butternut Squash Muffins

By SpartyGreenMom

Ingredients

• 2 organic, pastured eggs (such as Vital Farms)
• 4 pitted dates
• 1/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons organic extra virgin coconut oil (such as Barlean’s)
• 1/4 cup mashed banana
• 1 container (10-ounces) frozen butternut squash, thawed
• 1 teaspoon pure vanilla extract
• 1 cup white whole wheat flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon unrefined sea salt
• 3/4 cup raisins

Details

Servings 1
Adapted from cleancuisineandmore.com

Preparation

Step 1

Preheat the oven to 350 degrees. Line 10 muffin tins with paper muffin liners.
In a high-speed blender (we LOVE our Vitamix!), add the eggs, dates, water, lemon juice, coconut oil, and banana. Process until smooth and creamy. Add the thawed butternut squash, and vanilla extract and process again for at least 1 full minute, or until smooth and creamy. Set wet ingredients aside.
In a medium-sized mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda and salt. Slowly pour the wet ingredients in with the dry ingredients and use a spatula to scrape all of the wet ingredients from the Vitamix container. Once the ingredients are well blended, stir in the raisins.
Divide the batter among the muffin tins, place in the oven and bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out dry. Remove from oven and let cool for 10 minutes before serving.