Winter Squash Muffins with Cranberries
Ingredients
- 1 1/2 cups pureed butternut squash
- 2 egg whites, room temperature
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 cup plain, Greek yogurt
- 1/2 cup Gluten Free rolled oats
- 1 1/2 cups Gluten Free baking flour
- 1/3 cup Truvia baking blend or coconut sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup dried cranberries
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