Name: Butternut Squash Muffins for Halloween
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: ⅔ cup buckwheat groats, soaked; 1 and ¼ cups oat bran; 1 Tbsp tahini; 1 and ¼ 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 ¼ cups raw butternut squash, finely grated

By Nele Liivlaid

(1)

The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.

Prep: 20 mins Cook: 35 mins Total: 55 mins Yield: 12 muffins

Low Sugar Nut Free Soy Free

Ingredients

⅔ cup buckwheat groats, soaked
1 and ¼ cups oat bran
1 Tbsp tahini
1 and ¼ 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 ¼ cups raw butternut squash, finely grated

Instructions

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.