Ingredients

The following ingredients have 15 Servings
  • 2 bananas (very ripe, mashed)
  • 1/2 cup butternut squash puree
  • 2 egg whites
  • 1/2 cup coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 cup Gluten Free 1:1 Baking Flour
  • 2/3 cup Gluten Free Oat Flour
  • 3/4 cup Gluten Free Rolled Oats
  • 1/2 cup mini chocolate chips (dairy free)

Instruction

  • Preheat oven 375 F. Prepare a muffin tin with cooking spray.
  • In a food processor or blender, add bananas, egg whites, coconut oil, maple syrup and butternut squash. Process until wet ingredients are smooth.
  • Next add the 2 flours, cinnamon, ginger, nutmeg and salt to the food processor or blender. Process until smooth. 
  • Transfer the ingredients to a mixing bowl. Add the oats and chocolate chips and fold into the batter. 
  • Spoon the batter into the muffin cavities 3/4 of the way full. 
  • Bake 15 minutes. Remove from the oven and cool in the pan 5 minute before transferring to a baking rack to cool another 15 minutes before eating. 
  • Store muffins in the refrigerator up to 1 week or freezer up to 60 days.