GF Butternut Squash Muffins


Servings: 6


  • 2 cups brown rice flower
  • 1/4 tsp baking powder and soda
  • 1 1/2 cups butternut squash-roasted in oven for 70 minutes at 350 degrees.
  • 1 cup dates-soaked in water for 30 minutes
  • 1 cup unsweetened vanilla almond milk
  • 3 tbsp raw honey
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 chia egg replacement-please see replacements
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin spice
  • 1/4 tsp all spice
  • 1/4 tsp ground cloves
  • dash of sea salt
  • 1 cup of gluten free oats- mixed with cinnamon for topping

Directions: If you don’t have a mixer you may also hand mix the ingredients. Preheat oven to 350 degrees.

In a mixer combine butternut squash, dates, chia seed mixture, honey, maple syrup, unsweetened almond milk, and vanilla.  Make sure the butternut squash and dates are mixed until they are pureed (approximately 5-10 minutes).  Next, add the brown rice flour, baking soda/powder, cinnamon, nutmeg, pumpkin pie spice, all spice, cloves, and a dash of sea salt. Finally, add the oats to the muffins and bake in large muffin pans (makes 6)  for 30-35 minutes.  Enjoy!


Nutrition Lable Muffins

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