I love having muffins on hand to grab and go. It’s the perfect snack or quick breakfast to take on the road with me. These muffins would be perfect any time of the day as they are not too sweet.
Spiced MuffinsPrint Recipe
- Wet Ingredients:
- 2/3 Cup Mashed Butternut Squash*
- Zest of 1 Orange
- 3 Eggs
- 4 Tablespoons Maple Syrup
- 1/2 Cup Peanut Butter
- 1 Tablespoon Coconut Oil, melted
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Apple Cider Vinegar
- Dry Ingredients
- 1 Tablespoon Turmeric
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Chia Seeds
- 1/3 Cup Coconut Flour
- 1/3 Cup Ground Oats
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 1/2 Cup Dried Currants
Preheat oven to 350 degrees.
In a medium size mixing bowl, mix all of the dry ingredients except the currants and set aside.
In a large size mixing bowl, mix all of the wet ingredients.
Add dry ingredients to wet ingredients and gently mix. Fold in the currants.
In a muffin lined baking sheet, fill almost to the top.
Bake for 30 minutes or until toothpick comes out clean.
*Roast squash in oven at 350 degrees for 30 minutes, until soft. Blend in a food processor or blender. Let cool.Adapted by: www.sproutedroutes.com