Squash Corn Bread Mini Muffins
Let me begin by saying, I absolutely love cornbread. From the time I could walk, I was munching into cornbread muffins. I think it was actually all by accident because my mom loves corn bread and would always make it growing up. Like alot! We usually made it alongside our crockpot chili nights, and of course you had to eat each muffin with a dollop of butter on the top. Duh!
I took my favorite corn bread snack and added a fall vibe with butternut squash, which helped keep the muffins super soft and moist, all while adding an extra nutritional boost. Butternut squash is in my opinion an amazing superfood because it provides powerful antioxidants, and vitamins C, vitamin E, beta-carotene, and several other key nutrients like fiber and potassium. Truly, you can have what you want, and what your body needs at the same time! A great kid friendly recipe that makes even the most stubborn adults smile.
This recipe is:
quick & easy
gluten free
refined sugar free
dairy free
under 30 minutes
perfect for fall/winter
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Makes 24-26 mini muffins:
The Goods:
2 tbsp ground chia
1/3 cup water water
1/3 cup melted coconut oil + extra for greasing muffin cups
1 cup steamed butternut squash
1/2 cup coconut sugar
1/2 cup unsweetened nut milk
1 cup cornmeal
1 cup cassava flour
1 cup almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
The Method:
If you haven’t already, steam your butternut squash in a steamer basket.
Preheat oven to 350.
In a large mixing bowl add your ground chia seed powder and water. Stir and let it sit for 3 minutes until the water has absorbed into the powder. Next add the melted coconut oil and steamed squash, and stir then smash the squash into a mashed paste with a fork.
Now add your coconut sugar and nut milk, and mix thoroughly until you have a consistent smooth batter. Set this aside.
In a separate clean mixing bowl, add all the dry ingredients of cornmeal, cassava flour, almond flour, baking powder, baking soda, and salt. Stir with a fork until you have all the dry ingredients mixed.
Next step is to add all the wet mixture into the dry mix. Use a rubber spatula to mix until you have a beautiful corn bread batter.
Pour the batter evenly into oiled muffin cups up to the top. These don’t rise very much so you won’t have to worry about them expanding too much.
Bake at 350 for 18 minutes for mini muffins and 20-25 minutes for regular sized muffins.
Enjoy with chili or slice of butter!
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