Butternut Squash Muffins

• Main:

  • 450 g butternut squash
  • 200 g coconut sugar
  • 125 ml olive oil
  • 200 ml plant-based milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 380 g flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • lemon juice to activate the baking soda

  For the crumble:

  • 60 g flour
  • 30 g pumpkin seeds
  • 3 Tbsp coconut oil
  • 2 Tbsp coconut sugar

• • Preheat your oven to 210 degrees Celsius (410 degrees Fahrenheit).
  • Cut the butternut squash in half and roast it in the preheated oven for about 25 minutes or until tender.
  • Once roasted, transfer the butternut squash to a large bowl and add the coconut sugar. Mix well until the sugar has completely melted into the squash.
  • Stir in the plant-based milk and olive oil.
  • Now, let’s incorporate the dry ingredients. Gradually add the flour to the squash mixture, stirring continuously to prevent lumps.
  • Add the spices: ground vanilla, nutmeg, and cinnamon. Mix until well combined.
  • Incorporate the baking powder and baking soda, and add a small amount of lemon juice to activate the baking soda.
  • Add a pinch of salt and mix thoroughly. The result should be a smooth muffin batter.
  • Fill muffin molds with the batter, filling each one up to about two-thirds full.
  • Next, let’s prepare the crumble topping. In a separate bowl, combine the flour, coconut oil, coconut sugar, and pumpkin seeds until you achieve a crumbly texture.
  • Sprinkle about 1 teaspoon of the crumble mixture on top of each muffin.
  • Bake the muffins in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 25 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.
  • Enjoy your freshly baked Butternut Squash Muffins with a delightful crumble topping!