Recipe for Spiced Squash Muffins (Gluten and Grain-Free)
George calls for 1/2 cup coconut oil in his recipe and I was out of coconut oil so I used olive oil. I cut the amount down to 1/4 cup but did think the muffins could have been a little more moist...I will use the 1/2 cup of oil (and I will use the coconut oil) next time. George also gives the option of adding two tablespoons of cocoa powder to the powder...I went with the chocolate chips instead.
Servings: 10 -12 muffins
Ingredients
- *3/4 cup cooked and mashed squash or pumpkin I used cooked and mashed delicata squash; you may use organic canned pumpkin or squash instead, if you prefer
- *6 eggs preferably organic and free-range
- *1/4-1/2 cup melted organic coconut oil or olive oil I used 1/4 cup olive oil
- *1/4 cup raw honey or pure maple syrup I used maple syrup...use slightly more for a sweeter muffin
- *2 teaspoons pure vanilla extract
- *1/2 cup coconut flour I use Bob's Red Mill brand
- *1/2 teaspoon non-aluminum baking powder
- *1 tablespoon ground cinnamon
- *1 teaspoon ground nutmeg
- *1 teaspoon ground cloves
- *1 teaspoon ground allspice
- *1/2-1 cup walnuts or dark chocolate chips optional: I used 1/2 cup chocolate chips and added them to only 1/2 of the batter
Instructions
- 1. Preheat oven to 350 degrees F. Grease muffin pan with oil (or use a coconut oil spray like this one). You may opt to insert paper liners into the muffin pan instead.
- 2. Combine mashed squash or pumpkin with eggs, oil, sweetener, and vanilla and mix well.
- 3. In a separate bowl, combine coconut flour, baking powder, and spices. Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Mix in the chocolate chips, if using.
- 4. Scoop batter into muffin pan. The muffins don't rise too much, so you can fill the tins almost to the top. If you don't fill all the muffin spots, add 1-2 tablespoons of water to the ones not in use.
- 5. Bake muffins at for about 18 minutes, or until a toothpick inserted in the center comes out clean.