Butternut Squash Muffins
3 cups old-fashioned oats
1 Tbsp. cinnamon
1 tsp. nutmeg
½ tsp. clove
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
2 Flax Eggs- 4 Tbsp. Flax Meal mixed with ¼ cup water
1 cup unsweetened almond milk, plain or vanilla
1 cup mashed cooked butternut squash
1/2 cup maple syrup
3 tablespoons melted coconut oil (or any mild-flavored oil)1 teaspoon vanilla extract
½ cup of walnuts
½ cup of dried cranberries
Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
Pulse oats in a blender or food processor . Add in the cinnamon, nutmeg, clove, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the flax eggs, milk, mashed butternut squash, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.) Lastly fold in walnuts and dried cranberries.
Portion the ingredients into prepared baking cups.
Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Make these delicious muffins for someone you care about <3!