Try These Unique Vegan Muffins with Butternut Squash and a Twist- Yum!
Author: Chef Jyoti
Recipe type: Vegan Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- 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.
Recipe by Jyoti's Organic Kitchen at https://jyotisorganickitchen.com/try-these-unique-vegan-muffins-with-butternut-squash-and-a-twist-yum/
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