“Pumpkin” Muffins

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You can use any sweet squash available. We just call them “pumpkin” muffins because it sounds better than squash muffins. Bake these muffins and freeze for the future!

Ingredients

  • 7 ounces butternut squash
  • 1 cup sucanat
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 1/4 cups whole-grain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla
  • one scoop protein powder
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup raisins

Directions

  1. Preheat oven to 350°F
  2. Seed and roughly chop squash, leaving the skin on.
  3. Place squash in the food processor and finely chop.
  4. Add sugar and eggs. Process to combine.
  5. Add remaining ingredients except raisins. Process just until combined.
  6. Line a muffin pan with cupcake liners. Evenly distribute the mixture into the muffin cups.
  7. Sprinkle a few raisins over the top of each muffin.
  8. Bake 20 to 25 min. until a toothpick inserted in the center of a muffin comes out clean.
Filed Under: Breakfast, Recipes

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