Butternut Squash Breakfast Muffins
- Nov 8, 2022
What an awesome way to start (or end) the day! These Butternut Squash Breakfast Muffins are healthy, delicious, and great for anytime, morning, noon, or night!
Serves: 16-18
Ingredients
Wet Ingredients:
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1½ cups cooked butternut squash
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2 eggs
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1 cup coconut palm sugar
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1 tsp vanilla extract
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¾ cup melted Garden of Life Raw Extra Virgin Coconut Oil
Dry Ingredients:
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1¾ cup gluten free baking flour
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1 Tbsp pumpkin pie spice
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1 tsp baking powder
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½ tsp baking soda
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½ tsp sea salt
Preparation
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Preheat oven to 375 degrees and grease 2 muffin pans with coconut oil.
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Mix together the first 5 ingredients and set aside.
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Mix together the next 5 (dry) ingredients in a separate bowl.
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Slowly mix dry ingredients into wet ingredients.
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Pour batter into each muffin section about ¾ of the way full.
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Bake for 20-25 minutes.
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Muffins last 1 week refrigerated or 1 month in freezer.
