Try These Unique Vegan Muffins with Butternut Squash and a Twist- Yum!
Author: 
Recipe type: Vegan Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These healthful vegan muffins loaded with the goodness of hearty butternut squash are guaranteed to satisfy.
Ingredients
  • 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
Instructions
  1. Place the butternut squash on a baking tray in the oven.
  2. Set the oven temperature to 350 degrees and bake for 40-45 mins.
  3. Cool and cut the squash open.
  4. Peel the skin and remove the seeds.
  5. Cut into large pieces and puree in a Vitamix blender along with 1 cup of maple syrup.
  6. Next add 1 tbsp of flaxseed to ½ cup of water to make flax “eggs”.
  7. Set aside for a couple of mins till mixture becomes a thick slurry.
  8. In a stainless mixing bowl combine flour, salt and baking powder.
  9. Next fold the dry ingredients in with the wet ingredients.
  10. Add the pureed squash mixture and the flaxseed “eggs” and mix.
  11. Add lemon juice and coconut oil to it.
  12. Combine well and add cocoa nibs at the very end.
  13. In a muffin tray place the muffin parchment paper liners.
  14. Fill them with the combined mixture till ¾ full.
  15. Bake in a preheated oven at 350 degree for 25-30 mins.
  16. 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.
Recipe by Jyoti's Organic Kitchen at https://jyotisorganickitchen.com/try-these-unique-vegan-muffins-with-butternut-squash-and-a-twist-yum/