A moist, hearty butternut squash party muffin that tastes good enough to serve to company. Power packed with nutrients and fiber, with that yummy fall cinnamon sugar flavor.
In a separate bowl blend squash, water, coconut oil coconut sugar and maple syrup. When well combined add eggs. If you want an extra silky texture blend for 10 seconds in the blender.
Oil a muffin or cake pan. When oven has reached 400 degrees mix flour mixture with egg mixture. Stir only enough to combine well.
Pour into muffin or cake pans. Put immediately into the oven. Cook for fifteen minutes or until a fork comes out clean. If not serving immediately cool, individually wrap in plastic, and freeze in a ziplock bag.
Squash prep- I usually do a big bake and cook several squash at a time. Cook on a cast iron sheet until soft enough to cut in half. Halve, scoop out the seeds. When squash is completely soft take it out of the oven and let it cool. Rough cut into chunks.
Cook time treat-Spread seeds on a cookie sheet and cook until crunchy. Enjoy while the squash continues to cook.
Freezer Tip-Using a few 2- 4 oz plastic container (I use left over Popsicle containers) fill to the top with the rough chunks of squash. When frozen take them out of the containers and put them in ziplock bags.
N.B. The Popsicle containers work well as they are about 2-4 oz, so make it easy to use for making more muffins.
Cinnamon Maple Syrup Glaze-
Mix 2 oz of maple syrup with 1 tea cinnamon. Drizzle over the muffins before serving.