Butternut Squash Muffins for Halloween
The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 12 muffins
What You'll Need
2/3 cup buckwheat groats, soaked
1 and 1/4 cups oat bran
1 Tbsp tahini
1 and 1/4 cups plant-based milk
⅓ tsp salt
2 tsp cinnamon
2 tsp ginger powder
⅛ tsp cardamon
⅛ tsp ground nutmeg
6 Medjool dates
2 Tbsp poppy seeds
3 tsp baking powder (aluminum free)
1 and 1/4 cups raw butternut squash, finely grated
Earn your plant-based nutrition certificate
How to Make It
1 Soak buckwheat groats overnight, then rinse and drain.
2 Heat oven to 350 degrees F (175 C ).
3 Grate the butternut squash finely.
4 Put all ingredients, except squash, poppy seeds and baking powder, into blender and blend into smooth batter.
5 Blend in the baking powder.
6 Finally mix in poppy seeds and grated squash.
7 Divide the batter between 12 muffin forms.
8 Bake in the middle rack for 35 minutes. Remove from oven and let cool.
Cooking Tips
You can replace tahini with any other nut or seed paste.
Freeze the leftover muffins and heat them up in the oven whenever needed.
You Might Also Like
Copyright 2019 Center for Nutrition Studies. All rights reserved.
