Cinnamon Crunch Butternut Squash & Orange Muffins
, by Michele Eichstead, 1 min reading time
Cinnamon Crunch Butternut Squash & Orange Muffins
Michele Eichstead
24 muffins
100
Ingredients
- 1 small butternut squash
- 1 3/4 cups almond flour
3 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!