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Squash Muffins – Grain-Free, Gluten-Free, Low-Calorie
Posted on February 20 2020
Ingredients (4-6 Servings):
- 1 cup Iya Foods Cassava Flour
- ½ cup Iya Foods Butternut Squash Powder
- ½ cup oat milk (can swap with any milk)
- 2-3 eggs
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ cup oil
- ½ tsp salt
- ½ cup pure maple syrup
- ¼ cup brown sugar (can use coconut sugar or maple sugar)
- 1 tsp vanilla extract
- 1 cup water
Instructions:
- Preheat oven to 350F and line or spray a 12cup muffin pan
- Mix all the dry ingredients in a medium bowl
- In separate bowl mix all the wet ingredients and then gently mix in dry ingredients
- Spoon into muffin tins and let bake for 20-25 mins or until tooth-pick comes out clean
Let cool and enjoy
2 comments
I made these muffins today and they were a complete fail. No matter how long I baked them, they were gooey and uncooked in the center. I gave up at over twice the recommended baking time. I am wondering why the 1 cup of water is included in the recipe- seems out of place. The batter was a very thin liquid, but since I have never used cassava flour or butternut squash powder before, I went with what the recipe said. Any suggestions? I am also wondering why the servings said 4-6 when I was able to fill 22 muffin cups, unless you are including more than one muffin as a serving. Thanks in advance for your suggestions.
Muchas gracias. ?Como puedo iniciar sesion?