Squash Cranberry Muffins

By á-29897

Ingredients

• 2 cups sorghum flour (feel free to use gluten free oat flour as well)
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp sea salt
• 1 1/2 cups pureed squash (I used kabocha, but butternut will work too)
• 1/3 cup maple syrup
• 2 flax eggs (you can also use real eggs)
• 1 tsp vanilla extract
• 1/4 cup almond milk (or milk of choice)
• 1/3 cup dried cranberries
• 2 T chocolate chips (optional)

Details

Adapted from mywholefoodlife.com

Preparation

Step 1

•Preheat oven to 350.
•Mix all dry ingredients in one bowl.
•Mix wet in another bowl.
•Add wet to dry and mix until combined.
•Fold in the cranberries and chocolate chips.
•Spoon batter into lined muffin pans.
•I used a jumbo muffin pan with silicone liners.
•Bake for 20-25 minutes.
•Let the muffins cool completely before removing them from the pans.
•Store in an airtight container in the fridge.
•They should last a couple weeks. You can also freeze them for longer storage.


**I made jumbo muffins and cooked mine for about 20-25 minutes. If you choose to make standard muffins, you will need to adjust the cooking time accordingly. I am guessing they will only need about 12-15 minutes to cook. Enjoy!