350 g butternut squash
150 g oatmeal (rolled oats)
1 T cinnamon
4 T honey
Pinch of salt
1 T coconut oil
2 T baking powder
These muffins made with butternut squash and without refined sugars are a healthy choice. Great as a snack but also for a nutritious breakfast! They aren’t very sweet so you can add more honey if you have a sweet tooth.
Pre-heat the oven to 180 degrees C. Grind the oatmeal into flour in a food processor.
Wash the squash, cut into small pieces, and cook in a pan with water for around 15 minutes until soft. Mash the squash into a puree and set aside to cool for a while.
When cooled, combine the squash with the other ingredients and beat with a whisk or mixer to make a batter. Taste the batter: does it need more cinnamon or honey?
Grease a muffin tin with some coconut oil and spoon in the batter. Place the tin in the oven and bake for 30 minutes.
If still very soft after 30 minutes, bake for another 10 minutes. The muffins are allowed to be a little soft when removed from the oven because they will harden up as they cool.