Butternut Cinnamon Muffins

It’s fall! Crisp air, pumpkins, sweaters, squashes, lots of cinnamon and spice fill our homes. Always looking to hide some veggies in delicious food, I baked up a medium butternut squash to use as “pumpkin” in our muffins. These use sprouted wheat flour and raw honey for a sweet treat, especially for those on a Recovery Diet type lifestyle.

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Butternut Cinnamon Muffins

makes about 24 muffins

Ingredients:

  • 4 cups cooked butternut or other fall harvest squash
  • 1 cup butter, organic
  • 1 cup raw honey
  • 1 tsp pink salt
  • 2 TB baking powder, GMO-free
  • 1 TB cinnamon
  • 1 TB vanilla extract
  • 6 eggs, pastured by a local farmer
  • 4 cups sprouted flour (watch for consistency as every flour is slightly different)

Method:

  1. Preheat oven to 400 degrees.
  2. In a mixer, add squash, butter, honey, salt, powder, cinnamon, vanilla and eggs – blend until well incorporated.
  3. Add flour one cup at a time, mixing well in between each addition. Mix well for a few minutes.
  4. Pour batter into parchment baking cup lined stainless steel or stone muffin pans.
  5. Bake in preheated oven for about 25-28 minutes.

Enjoy while reading your favorite book with a sweet sibling, of course.