These healthy squash muffins are moist with crispy edges and soft inside. The muffins are great as a snack, dessert or even brunch too.
As a bonus, the squash muffins are super easy to make, and for any leftovers, you can freeze them for another time. Easy peasy!
Squash Muffins (Gluten-Free & Low FODMAP)
Healthy squash muffins are moist with crispy edges and soft inside. The muffins are great as a snack, dessert or even brunch too.
- Yield: 12 1x
- Category: Heathy Snack
- Diet: Gluten Free
Ingredients
200g Squash
100g Melted butter
75g Greek yogurt
50g Maple syrup
2 Eggs
1 tsp Cinnamon
1 tsp Baking powder
1/2 tsp Cardamom
1/2 tsp Vanilla essence
1/2 tsp Baking soda
Pinch Salt
75g Walnuts
100g Rolled oats
100g Bobs Red Mill 1X1 GF flour * ** Anelise light flour blend gf *
Instructions
Roughly grated squash in a bowl.
Melt the butter.
Stir in the rest of the ingredients until you have a smooth batter with a hand-held electric mixer.
Pour the dough into the muffins form and bake them at 170 C. for 25-30.
Notes
Eat & Enjoy!
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
** Sign up for Annelise’s newsletter to get the recipe for the flour blend for free. It’s truly amazing
