If you’re like me and have a bunch of winter squash in your cooler or basement ready to use over the winter, here’s another delicious healthy recipe!
makes: 18 muffins
Healthy, light, moist muffins!
1 cup any squash purée
½ cup grape seed oil
½ cup honey
2 eggs, at room temperature
¼ cup milk of choice
1 teaspoon baking soda
1/4 tsp salt
½ tsp cinnamon
½ tsp ground ginger
1/2 tsp nutmeg
¾ cups home milled flour (plus 1 T psyllium husk)
1/2 cup flaked oats (save 2 T to sprinkle on top)
½ c chopped walnuts
Combine all wet ingredients along with spice and baking powder.
Stir in flour, fold in extras such as chopped apples, walnuts, raisins.
Fill greased muffin tin or muffin paper cups ¾ full
Bake until golden (test for clean toothpick or springing back dough when done)
Read more about why you should eat more squash: