Description
These muffins are packed with spice!
Ingredients
Scale
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
Instructions
- 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.
Notes
*Roast squash in oven at 350 degrees for 30 minutes, until soft. Blend in a food processor or blender. Let cool.
Recipe Adapted by Sprouted Routes
Keywords: fodmap muffin recipes, fodmap breakfast recipes, fodmap muffins
