With Buttercup Squash
Because these muffins are so moist, it’s best to store them in the fridge.
1 Cup Whole Wheat Pastry Flour
1 Cup Rolled Oats
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp All Spice
¼ tsp Salt
1.5 Cup Buttercup Puree (yield from about ½ of a medium sized buttercup squash)
¼ Cup Vegetable Oil
½ Cup Navitas Naturals Coconut Palm Sugar
1 tsp Vanilla Extract
1–inch piece fresh Ginger, grated
½ Cup Walnut Pieces
2 Tbsp Oats
2 Tbsp Navitas Naturals Coconut Palm Sugar
2 Tbsp vegetable oil
Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding.
Recipe and photo courtesy of Matthew Kadey of Muffin Tin Mania.