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October 13, 2017
 is folded in, along with warm fall spices)
 is folded in, along with warm fall spices)
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These fluffy butternut squash muffins are gluten-free, but you would never know it! They're made from a blend of buckwheat groats blended with oat bran. Then, grated butternut squash (grating the squash prevents them from being too moist) is folded in, along with warm fall spices. Yum!
These fluffy butternut squash muffins are gluten-free, but you would never know it! They're made from a blend of buckwheat groats blended with oat bran. Then, grated butternut squash (grating the squash prevents them from being too moist) is folded in, along with warm fall spices. Yum!
Jack o' Lantern Butternut Squash Muffins [Vegan, Gluten-Free]
This Recipe is :
Dairy Free High Fiber No Refined Sugar Oil Free / Low Fat Soy Free Sugar Free / Low Sugar Vegan
Serves
6Ingredients
- 1/2 cup, plus 3 tablespoons raw buckwheat, soaked
- 1 1/3 cups oat bran
- 1 tablespoon tahini
- 1 cup, plus 3 tablespoons oat or rice milk
- 1/3 teaspoon of Himalayan salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger powder
- 1/8 teaspoon of cardamom
- 1/8 teaspoon of ground nutmeg
- 2 tablespoons, plus 2 teaspoons of xylitol or 6 Medjool dates (stone removed)
- 2 tablespoons poppy seeds
- 3 teaspoons of aluminum-free baking powder
- 2 packed cups finely grated raw butternut squash
- Finely chopped dark chocolate or cacao mass for garnish
Preparation
- Soak buckwheat groats overnight, then rinse and drain.
- Heat oven to 350°F.
- Grate the butternut squash finely.
- Put all ingredients, except squash, poppy seeds, baking powder, and chocolate into blender, and blend until smooth and homogeneous batter forms.
- Blend in the baking powder.
- Finally mix in poppy seeds and grated squash.
- Divide the batter between 12 muffin forms.
- Bake in the middle rack for 35 minutes. Remove from oven, drizzle some dark chocolate on top, and let cool.
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AUTHOR & RECIPE DETAILS
Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet,where related articles and whole food plant-based recipes are published weekly.
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