Recipe:
3 cups diced and roasted (or steamed) butternut squash
3/4 cup rice flour
1/2 cup almond meal
1/2 whole wheat flour
1/2t salt
1/2t baking powder
1/2t baking soda
1/4t cinnamon
1/8t ground ginger
3T ground flaxseed
3/4 cup maple syrup
1/3 cup coconut oil
1t vanilla
1 sweet apple peeled and diced
2T chopped almonds
-Heat oven to 350*
-Line muffin tin with 12 baking cups
-Smash or process roasted (or steamed) butternut squash into puree and set aside
-In a medium size bowl, mix ground flaxseed with 9T warm water and set aside
-In large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon and ginger.
-Whisk up flaxseed/water mixture for about 30 seconds until gelatinous. add squash puree, maple syrup, coconut oil and vanilla.
-Add wet ingredients to dry ingredients and mix.
-Fold in chopped apple.
-Scoop muffin mix into each of the 12 muffin cups
-Top muffins with some of the chopped almonds
-Bake at 350* for 35 min or until toothpick comes out clean.
