Butternut Squash Muffins

Butternut Squash Muffins
Butternut Squash Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 15 15

    15 ounces butternut squash puree

  • 1 1

    1 ripe banana

  • 1 1

    1 tablespoon pure maple syrup

  • 2 2

    2 eggs

  • 3/4 3/4

    3/4 cup tapioca flour

  • 1/2 1/2

    1/2 cup coconut flour

  • 1 1/2 1 1/2

    1/2 teaspoons baking powder

  • 1 1

    1 teaspoon baking soda

  • 1 1

    1 teaspoon pumpkin spice

  • 1/2 1/2

    1/2 teaspoon cinnamon

Directions

Preheat oven to 375 degrees In a small bowl, combine the tapioca flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and cinnamon In a separate mixing bowl, combine the butternut squash puree, banana, maple syrup, and eggs. Mix until combined Next, slowly add the dry ingredients to the wet ingredients, beating on low using an electric mixer – just until combined. Do not over-mix Spray a mini muffin tin with oil and scoop one heaping tablespoon of the muffin mixture into each mold. The molds should be roughly 3/4 full Place the mini muffin tin into the oven and bake for 30-35 minutes Let the muffins cool for 5 minutes in the tin then gently remove and cool on a wire rack

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