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.
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
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.