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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
Preparation
Step 1
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