Butternut Squash Muffins

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With Fall a lot of squash and pumpkin are coming my way.  Growing up in  Puerto Rico I didn’t eat any of the traditional fall favorites, like pumpkin pie or anything pumpkin for that matter.  So this year I have decided to learn how to prepare a variety of dishes using these abundant fall crops.

This weekend I tweaked a Jamie Oliver recipe of butternut squash muffins.  It was approved by the whole family so I am passing it on.

Here is what you need:

14 oz butternut squash, cut into pieces with skin on

3 eggs (free range and organic would be best)

2 1/2 cups of flour.  I used 1 1/2 cup of sprouted spelt flour and 1 cup coconut flour, these are healthier alternatives to regular flour and are easier to digest.

2 teaspoons of non-aluminum baking powder

1 teaspoon of cinnamon

1/4 cup of coconut oil

1/4 cup or plain, whole milk yogurt

1 cup of sugar.   I used half organic sugar and half xylitol because I try for our pastries not to cause too much of a wreck on our blood sugar.  Xylitol has little impact on blood sugar and does not feed yeast, at the time it is touted as a healthier alternative to sugar.  Of course keep in mind that, as with anything else, you need to get it from a good source and that studies on sugar substitutes are constantly changing.  In any case use any sweetener in moderation.  For more information on the subject you can click here.

1/2 teaspoon of celtic sea salt

1 to 2 spoonful of  chia seeds

 

Pre-heat oven to 350 and line your cupcake or muffin tray

Throw squash in food processor and whiz until finely chopped (you do not have to cook the squash prior or remove the skin)

Add the sugar and eggs to food processor and whiz again 🙂

Add the rest of the ingredients and mix.

Pour mixture into lined pan.  I had to use a spoon because the mixture is a little thick.

Place in oven and bake for 25 minutes, them remove muffins from pan and let cool on a wire rack.

And that is all folks.  These muffins are a healthier alternative to sugary and nutrient depleted cupcakes.  And they are very filling; so they keep you satiated longer, a good thing coming this cold weather that makes us want to eat constantly and hibernate :).

 

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This recipe was well received and approved by both Lucas and Marcos.

 

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Hope your family enjoys it too!

 

 

 

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