Gluten Free Butternut Squash Muffins with Ginger Almond and Orange
Ingredients
- 1 medium butternut squash (or 2 cups butternut squash purée)
- 1 cup/220 gram brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ cup butter,melted + 2 tablespoons butter at room temperature
- ¼ teaspoon nutmeg
- ½ cup/64 gram coconut flour
- 1½ cup/ 194 gram almond flour
- 5 eggs
- 1 cup /340 gram applesauce
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon clove
- ½ teaspoon almond extract
- zest from an orange
- 1 teaspoon sea salt
Instructions
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