Skip to main content

Buttersquash Muffins (Vegan)


Someone please help me, I am living in a household of squash haters!  How did this happen?  My family also hates avocadoes...really, I ask you, what did I do to deserve this???

After making a huge bowl of roasted buttercup squash mashed with butter, salt, cinnamon and a bit of stevia, which was greeted with turned up noses, I realized I needed a plan B for this orange vegetable.  So through desperation (as many inventions are found), I created these absolutely delectable muffins.  The squash makes them incredibly fluffy and moist.  Combined with the caramel/butterscotch flavour of the coconut sugar, they are just divine.  Just don't tell anyone what's inside!!!  You probably also shouldn't mention that these are packed with vitamins and fibre and are low-fat and refined sugar-free...you know, you don't want to scare of the picky kids and nutritionphobics out there.

Buttersquash Muffins

2 cups cooked, pureed squash (butternut, buttercup or acorn)
2 flax eggs (2 tbls flax meal + 6 tbls hot water)
2 tbls Earth Balance or coconut oil
1 cup coconut sugar
1/4 tsp butterscotch flavour (or 1 tsp vanilla extract)

2 cups whole spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Whisk together flax eggs with oil/Earth Balance when hot so it melts.  Add in squash, sugar and flavour.  Stir dry ingredients together and then add to wet.  Stir, just until combined.  Pour batter into 12 greased muffin cups.  Bake at 375F for 20 minutes, or until done in the centre.  Let cool and then remove from pan.  Keep refrigerated for up to 3 days or freeze.  Makes 12 large muffins.

I have entered this recipe into Urban Naturale's Healthy, Happy, Green & Natural Party Blog Hop.

Comments

  1. What lovely and seasonall treat! I purchased some butternut squash this week so I can't wait to try this wonderful recipe. Thank you so much for sharing your healthy and delicious Buttersquash Muffins with us at the Healthy, Happy, Green and Natural Party Blog Hop. I'm pinning and sharing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…