SQUASH MUFFINS

Print

Who would’ve thought squash muffins could be so good? I have to admit I was pleasantly surprised when I tried these for the first time. These squash muffins are perfect for breakfast, and also a great way to get kids to eat more veggies.

This vegetable is high in vitamin A and C, magnesium, fiber and phosphorus. Plus, it has anti-inflammatory properties and helps fire up metabolism.

Ingredients

• 3 medium-sized yellow squash, trimmed and cubed (about 1 lb.)

• 1 egg

• 10 tbsp. melted butter

• 2 1/2 cups oat flour

• 1/2 cup raw cane sugar (I used Florida crystals)

• 2 1/2 tsp. baking powder

• 1 1/4 tsp. sea salt

Directions

1. Boil squash until tender.

2. Add squash, egg, and butter into blender. Blend until smooth. Set aside.

3. In a bowl, add oat flour, sugar, baking powder and sea salt. Whisk all dry ingredients together.

4. Add blended mix into bowl with dry ingredients. Whisk all ingredients together until completely combined.

5. Scoop batter into muffin liners.

6. Bake at 350°F for about 20-25 minutes.

7. Cool for about 10 minutes.

8. Enjoy!