Ingredients

The following ingredients have 10 Servings
  • 1 cup whole wheat flour
  • 1/3 cup white whole wheat flour
  • 2 TBSP almond meal (ground almond)
  • 1 TBSP ground flax
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup milk ((dairy, coconut, almond))
  • 1/4 cup pure maple syrup
  • 3 TBSP melted butter
  • 1 tsp vanilla
  • 1 cup freshly grated carrot
  • 1/4 cup pureed butternut squash

Instruction

  • Pre-heat oven to 350 degrees F.
  • Line a muffin tin with paper baking cups or spritz with your favorite oil spray. I used the liners.
  • In a medium bowl, combine flours with almond meal, flax, baking soda, baking powder, cinnamon, and salt and whisk to mix.
  • In a large bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, and vanilla. Whisk until incorporated.
  • Next blot the excess moisture from your carrot and add to the egg bowl along with your pureed butternut squash.
  • Slowly sift the flour mixture into the egg mixture, using a fork to mix.
  • Once the mixture is just combined, pour into muffin cups.
  • Lay muffin tin atop a baking sheet to prevent over-browning of the muffin bottoms. This is totally optional but a favorite trick of mine as of lately!
  • Bake at 350F on the center rack for approximately 25 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
  • Allow to cool on a wire rack then dig in!