Butternut Squash Breakfast Muffins

Serves: 16-18 Muffins

Wet Ingredients:

  • 1½ cups cooked butternut squash
  • 2 eggs
  • 1 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • ¾ cup melted Garden of Life Coconut Oil

Dry Ingredients:

  • 1¾ cup gluten free baking flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Directions:

  1. Preheat oven to 375 degrees and grease 2 muffin pans with coconut oil.
  2. Mix together the first 5 ingredients and set aside.
  3. Mix together the next 5 (dry) ingredients in a separate bowl.
  4. Slowly mix dry ingredients into wet ingredients.
  5. Pour batter into each muffin section about ¾ of the way full.
  6. Bake for 20-25 minutes.
  7. Muffins last 1 week refrigerated or 1 month in freezer.

Related

EH Newsletter

Join Our Extraordinary Health™ Newsletter for the latest health news, recipes, fitness and lifestyle tips.