Grain-Free Butternut Squash Muffins
Ingredients
- ¾ cup butternut squash puree
- 1 cup rolled oats
- 1 ripe banana
- ¼ cup applesauce
- 2 eggs
- ½ cup tapioca flour
- ½ cup almond flour
- 2 tbsp coconut oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- ½ tsp ground ginger
- ½ tsp sea salt
Directions
1) Preheat oven to 375 degrees.
2) In a small bowl, combine the dry ingredients. Mix well.
3) In a separate bowl, combine the wet ingredients. Mix well.
4) Spray a muffin tin with oil and scoop some of the muffin mixture into each mold. The molds should be roughly 3/4 full. Use all of the batter.
5) Place the muffin tin into the oven and bake for 30-35 minutes.