Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups cold butternut squash puree* ((or canned pumpkin puree))
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1/3 cup date paste
  • 2 tbsp blackstrap molasses
  • 2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove

Instruction

  • Preheat your oven to 400°F; grease (I used ghee to grease mine) and lightly flour a 12 cup muffin pan (or line with parchment paper liners)
  • In a large bowl, combine all the wet ingredients and mix well with a whisk until well combined. Set aside.
  • In a separate bowl, combine the dry ingredients and mix well with a whisk until well combined; add to wet ingredients and mix delicately with a rubber spatula until just incorporated, no more.
  • Divide the batter evenly between the 12 muffin cups. A size 8 (4oz) spring-loaded ice cream scoop works perfectly well for that!
  • Bake in the preheated oven for 13 to 15 minutes, until the domes nicely rounded and a toothpick inserted in the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for about a minute then carefully lift them from the cups and place them on a cooling rack to cool completely; store your muffins in the refrigerator for up to a week.