Are you craving for a sweet dessert? These healthful vegan muffins loaded with the goodness of hearty butternut squash are guaranteed to satisfy. Butternut squash is an abundant source of antioxidants, including Vitamin C, Vitamin E and beta-carotene. It is also a good source of fiber and potassium. These muffins are made without any refined sugars and are sweetened with maple syrup instead. The bitter and nutty taste of the raw cacao nibs perfectly complements with the sweet and hearty flavors of the squash. Also, raw cacao nibs are a great superfood rich in fiber, potassium and magnesium, with four times the antioxidants of dark chocolate.
Vegan Butternut Squash Muffins with Cacao Nibs
(12 large muffins)
Ingredients:
(all organic)
1 medium sized butternut squash
1.25 cup maple syrup
1 tbsp flaxseed meal
2 c whole wheat pastry flour
2 tsp double acting aluminum free baking powder
½ c coconut oil, melted
½ lemon, juiced
¾ c raw cocoa nibs
1 tsp Himalayan salt
12 muffin parchment paper liners
Method:
Place the butternut squash on a baking tray in the oven. Set the oven temperature to 350 degrees and bake for 40-45 mins. Cool and cut the squash open. Peel the skin and remove the seeds. Cut into large pieces and puree in a Vitamix blender along with 1 cup of maple syrup. Keep aside.
Next add 1 tbsp of flaxseed to ½ cup of water to make flax “eggs”. Set aside for a couple of mins till mixture becomes a thick slurry.
In a stainless mixing bowl combine flour, salt and baking powder. Next fold the dry ingredients in with the wet ingredients. Add the pureed squash mixture and the flaxseed “eggs” and mix. Add lemon juice and coconut oil to it. Combine well and add cocoa nibs at the very end.
In a muffin tray place the muffin parchment paper liners. Fill them with the combined mixture till ¾ full. Bake in a preheated oven at 350 degree for 25-30mins. While these yummy muffins bake in the oven, schedule a free online session, Beyond Breath, with a live instructor from the Art of Living Foundation.
- 1 medium sized butternut squash
- 1.25 cup maple syrup
- 1 tbsp flaxseed meal
- 2 c whole wheat pastry flour
- 2 tsp double acting aluminum free baking powder
- ½ c coconut oil, melted
- ½ lemon, juiced
- ¾ c raw cocoa nibs
- 1 tsp Himalayan salt
- 12 muffin parchment paper liners
- Place the butternut squash on a baking tray in the oven.
- Set the oven temperature to 350 degrees and bake for 40-45 mins.
- Cool and cut the squash open.
- Peel the skin and remove the seeds.
- Cut into large pieces and puree in a Vitamix blender along with 1 cup of maple syrup.
- Next add 1 tbsp of flaxseed to ½ cup of water to make flax “eggs”.
- Set aside for a couple of mins till mixture becomes a thick slurry.
- In a stainless mixing bowl combine flour, salt and baking powder.
- Next fold the dry ingredients in with the wet ingredients.
- Add the pureed squash mixture and the flaxseed “eggs” and mix.
- Add lemon juice and coconut oil to it.
- Combine well and add cocoa nibs at the very end.
- In a muffin tray place the muffin parchment paper liners.
- Fill them with the combined mixture till ¾ full.
- Bake in a preheated oven at 350 degree for 25-30 mins.
- While these yummy muffins bake in the oven, schedule a free online session, Beyond Breath, with a live instructor from the Art of Living Foundation.
