Butternut Squash Muffins

By jocelynamanda

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

Details

Adapted from physicalkitchness.com

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