Tuesday, January 20, 2015
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.
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.