Chai Butternut Squash Muffins
by Julie GilbertGluten free, Dairy Free and Sugar free!
Chai Butternut Squash Muffins
Rated 3.0 stars by 1 users
Category
Bread
Servings
18
A healthy breakfast or snack when you are craving something a little sweet!
For an extra treat, add some dark chocolate nibs
AuthorJulie Gilbert
Ingredients
- 2 lb butternut squash, peeled, seeded, and diced
- 1 Tbs avocado oil (or other mild flavored oil)
- 3 cups oats, quick
- 1 Tbs pumpkin pie spice
- 1 tsp cardamom, ground
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk, unsweetened (or other milk)
- 1/2 cup maple syrup
- 2 eggs
- 3 Tbs coconut oil, melted
- 1 tsp vanilla extract
Directions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Peel, seed, and dice butternut squash.
- Line muffin tins with paper liners and spray with cooking oil for easy removal.
- Toss diced butternut squash with oil and bake on parchment-lined baking sheet for about 20 minutes until soft. Set aside. Reduce oven to 375° F.
- Add oats, pumpkin pie spice, cardamom, baking soda, and salt to your blender or food processor. Process until mixture resembles flour. Add dry ingredients to a mixing bowl.
- To your blender or processor, add butternut squash, milk, maple syrup, coconut oil, vanilla, and process until creamy. Add eggs and process until smooth.
- Make a well in dry ingredients and add the wet mixture. Stir until just combined.
- Add batter to muffin liners 3/4 full and bake for about 15 minutes until tops spring back when touched.
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