Buckwheat Butternut Squash Muffins

What you need:

• 1 ripe medium banana
• 1 cup butternut squash, cooked and pureed
• 1/4 cup maple syrup
• 1/4 cup soy milk (or any non-dairy milk)
• 1/4 cup coconut oil, melted
• 1 egg at room temperature
• 1 cup buckwheat flour
• 2 tbsps coconut flour
• 2 tbsps ground flaxseed
• 2 tsps baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup pecans, chopped (optional for topping)

What you do:

1. Preheat your oven to 350F and line a muffin tin with liners. Brush the liners with oil or use silicone cups to prevent the muffins from sticking
2. Purée the banana. In a medium bowl, mix in the rest of the wet ingredients: pureed butternut squash, maple syrup, soy milk, egg, and melted coconut oil. Add the pureed banana and mix well.
3. In a separate bowl, combine the dry ingredients: buckwheat flour, coconut flour, ground flaxseed, baking powder, spices, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just blended.
5. Scoop the muffin batter into the cups. Optional: sprinkle with chopped pecans. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
6. Let cool and enjoy!

• Nutrient Information Per Serving:
  Fat 7g     Carbs 17g     Fibre 3g     Sugar 6g     Protein 3g

Culinary Tips:

• Leftovers: Store in an airtight container in the fridge for 4 days, or freeze for two months or more. 
• No butternut squash: Use pumpkin puree instead.
• No coconut oil: Use avocado oil or melted ghee instead. 
• No soy milk: Use any milk, yogurt or kefir instead. 
• Serving size: Nutrition data is per muffin. Serving size can be 1 to 2 muffins.

Bon appétit!