| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
muffins
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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
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees. Line muffin tins with baking cups.
- In a medium-sized mixing bowl, whisk eggs for 1-2 minutes. Whisk in butternut squash followed by maple syrup and avocado oil.
- 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.
- Divide the batter into 6 muffin cups and sprinkle the tops with unsweetened coconut.
- Bake for 25 minutes or until the tops begin to brown. These muffins will firm up as they cool.