Project Description

Cinnamon Crunch Butternut Squash & Orange MuffinsMakes 24 muffins

Ingredients

  • 1 small butternut squash
  • 1 3/4 cups almond flour
  • 2 scoops Growing Naturals vanilla rice protein
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup pure cane sugar
  • 1/2 tsp vegetable oil
  • 1/2 cup water
  • 2-4 drops (depending on your taste) doTERRA International orange essential oil
  • 3/4 cup raisins

Directions

Roast the butternut squash at 400 degrees for about 35-45 minutes or until squash is tender. Remember to slice and seed the squash before roasting! Once cooled peel skin and was with a fork. You should end up with about 2 cups of squash give or take. In a mixer combine flour, cinnamon, baking powder and salt. In another bowl combine eggs, sugar, oil, water and orange extract and whisk together for about a minute. Add your mashed squash to your wet ingredients. Once thoroughly mixed slowly add to your dry ingredients. The batter will be a little lumpy. Stir in your raisins and your ready to scoop! Fill each muffin tin 3/4 full or for kid size half way. Bake until golden or springy to the touch (20-21 minutes) at 440 degrees. Once the muffins come out quickly roll in a mixture of cinnamon and sugar to create that crunch!

Recipe courtesy of Michele Eichstead


Approximately (per 1 of 24 muffins): 4.6g protein | 7.6g sugar | 11.5g carbs | 4.7g fat | 1.3g fiber | 100 calories

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