I love muffins, but I don’t like how they often pass themselves off as a healthy snack, when in reality, most muffins are more like cupcakes with fruit added.
This version of muffins is high in protein, high in beta-carotene, and high in fibre and healthy fats, and low in sugar and inflammatory ingredients. They are a great way to use up your butternut squash too! They are healthy enough for breakfast, and make a great snack. They are even better with a dollop of coconut whipped cream!
Makes 12 medium muffins
Preheat oven to 375F.
In a large mixing bowl, beat eggs. Add in butternut squash purée, honey and coconut oil and mix thoroughly.
Add in all dry ingredients and mix thoroughly.
Line muffin tin with paper liners and fill them with the batter.
Bake for 20 to 22 minutes.