This recipe is from Kate O’Donnell’s book “The Everyday Ayurveda Cookbook”.  I have loved cooking and baking from this cookbook especially when the seasons are shifting and I feel a bit off kilter.  These muffins have been a weekly go to and I am surprised how much I like the fresh cranberries. They add a bit of tang to counterbalance the sweet and just really give these muffins a “zing”. Of course, I have tweaked the recipe a bit mainly for texture.  I also like to double this recipe because it only makes 6 muffins.

Ingredients:

2 eggs

½ C cooked butternut squash (I have used both fresh and canned and haven’t noticed a difference)

¼ C maple syrup

2 T avocado oil

1 C almond meal

½ C blanched almond flour

¼ tsp salt

¼ tsp baking soda

¼ tsp baking powder (use aluminum-free)

1 tsp cinnamon

¼ ginger powder

¼ tsp cardamom

¼ C fresh cranberries, chopped

(I purchased these around Thanksgiving and store them in a ball jar in the freezer.  I have been using them directly from the freezer and they have worked perfectly)

2 T shredded unsweetened coconut (gluten-free)

Directions: 

1. Preheat oven to 350 degrees.  Line muffin tins with baking cups.

2. In a medium-sized mixing bowl, whisk eggs for 1-2 minutes.  Whisk in butternut squash followed by maple syrup and avocado oil.

3. In a separate small bowl, blend together dry ingredients.  Add the dry ingredients to the wet and mix together. Do not overmix.  Stir in the cranberries.

4. Divide the batter into 6 muffin cups and sprinkle the tops with unsweetened coconut.

5. Bake for 25 minutes or until the tops begin to brown.  These muffins will firm up as they cool.

Happy Eating!!!!

Print Recipe

Cranberry Butternut Muffins

Prep Time

10 mins

Cook Time

25 mins

Servings

muffins

Ingredients

• 2 eggs
• ½ C cooked butternut squash
• ¼ C maple syrup
• 2 T olive oil
• 1 C almond meal
• ½ C blanched almond flour
• ¼ tsp sea salt
• ¼ tsp baking soda
• ¼ tsp baking powder aluminum free
• 1 tsp cinnamon
• ¼ tsp ginger powder
• ¼ tsp cardamom
• ¼ C fresh cranberries chopped
• 2 T shredded unsweetened coconut

Prep Time 10 mins Cook Time 25 mins Servings muffins Ingredients 2 eggs ½ C cooked butternut squash ¼ C maple syrup 2 T olive oil 1 C almond meal ½ C blanched almond flour ¼ tsp sea salt ¼ tsp baking soda ¼ tsp baking powder aluminum free 1 tsp cinnamon ¼ tsp ginger powder ¼ tsp cardamom ¼ C fresh cranberries chopped 2 T shredded unsweetened coconut

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with baking cups.
2. In a medium-sized mixing bowl, whisk eggs for 1-2 minutes. Whisk in butternut squash followed by maple syrup and avocado oil.
3. In a separate small bowl, blend together dry ingredients. Add the dry ingredients to the wet and mix together. Do not overmix. Stir in the cranberries.
4. Divide the batter into 6 muffin cups and sprinkle the tops with unsweetened coconut.
5. Bake for 25 minutes or until the tops begin to brown. These muffins will firm up as they cool.

© The Sown Life LLC, 2019