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.
Butternut Cinnamon Muffins
makes about 24 muffins
- 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)
- Preheat oven to 400 degrees.
- In a mixer, add squash, butter, honey, salt, powder, cinnamon, vanilla and eggs – blend until well incorporated.
- Add flour one cup at a time, mixing well in between each addition. Mix well for a few minutes.
- Pour batter into parchment baking cup lined stainless steel or stone muffin pans.
- Bake in preheated oven for about 25-28 minutes.
Enjoy while reading your favorite book with a sweet sibling, of course.