Not sure what to do with your butternut squash? I’ve got you covered, with this amazing recipe!!
Yield: 18
Chai Spice Butternut Squash Muffins
Ingredients
Chai Spice Butternut Squash Muffins
- 2 pounds butternut squash, peeled, seeded, chopped
- 1 Tbsp olive oil
- 3 cups gluten free oats
- 1 Tbsp pumpkin pie spice
- 1 tsp ground cardamom
- 1 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or milk of choice)
- 1/2 cup maple syrup
- 2 eggs
- 3 Tbsp melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Peel, seed, and dice butternut squash.
- Line muffin tins with muffin liners.
- Bake butternut squash for 20 minute until soft. Set aside.
- Turn oven to 375 degrees.
- Add oats, pumpkin pie spice, cardamom, baking soda, salt to food processor or blender. Process until it resembles flour. Add to mixing bowl.
- To blender or food processor, add butternut squash, milk, maple syrup, coconut oil, and vanilla and process until creamy. Add eggs and process until smooth.
- Add wet ingredients to the dry ingredients. Stir until combined.
- Add to muffin liners, filling 2/3 full, and bake for 15 minutes or until cooked through.