This recipe uses cooked Kabocha squash.
1 cup cooked Kabocha squash
1/2 cup apple sauce (unsweetened
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla
1 cup buckwheat flour
1/2 cup rolled oats
1/4 cup hemp seeds
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
dash of nutmeg
1 apple, diced or shredded
1/2 cup raisins
1-2 tablespoons non-dairy milk, if necessary
1. Preheat oven to 350 degrees F.
2. Lightly oil a muffin tin.
3. In a small bowl, stir together the squash, apple sauce, coconut oil, maple syrup, and vanilla.
4. In a large bowl, mix the buckwheat flour, oats, hemp seeds, baking powder, and spices.
5. Stir the liquid mixture into the dry ingredients.
6. Fold in the diced apple and raisins. If it seems too dry, add the non-dairy milk.
7. Divide evenly among the muffin tins, I got 11.
8. Bake for 20-25 minutes or until edged are lightly brown and it passes the toothpick test (toothpick comes out clean when inserted in the middle).
These muffins are not too sweet, feel free to add another 2 tablespoons of maple syrup if you want more sweetness.
You can substitute other types of squash like butternut or pumpkin for the Kabocha.
Gluten-free. Buckwheat flour is gluten-free despite its name. You can use other types of flour instead.