Acorn Squash Muffins
Acorn squash muffins are a delicious, kid-friendly snack that can be served any time of day.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup acorn squash puree
- 2 eggs
- 1/3 maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil, cooled
- 1/4 cup raisins optional
Instructions
- Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
- Cut your acorn squash in half and remove the seeds from the flesh. Pierce the flesh and place face down (skin side up) on a microwaveable plate. Microwave for 8-10 minutes, or until cooked through.
- In a large bowl, mix dry ingredients (flour through spices).
- In a separate bowl, combine acorn squash, eggs, maple syrup, vanilla extract and coconut oil.
- Combine the flour mixture with the wet, acorn squash mixture.
- Scoop the batter into the muffin tins, topping with raisins, craisins or other toppings.
- Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minutes).
Equipment
Nutrition
Serving: 1Calories: 167kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 206mgFiber: 3gSugar: 2g
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