I made these months ago, but because I’m a bad blogger and didn’t take a single photo, there was not photographic documentation of my muffin endeavor. On a whim, I bought two bags of frozen butternut squash with no idea what I wanted to do with them. I have used canned pumpkin in gingerbread before, so I thought a butternut squash muffin might be a hit. When I made this recipe up, months ago, I also had some carrots on their last leg, so that ended up being shredded and put in the mix as well. The muffins were so moist and delicious, I followed the recipe again for the much later second batch.
1 1/2 cup almond meal (190 grams)
1 tsp. pumpkin pie spice
1/4 tsp. kosher salt
1/2 tsp. baking soda
1 cup shredded carrot (I used my KitchenAid mixer attachment)
1 cup butternut squash
1 Tbsp. grape seed oil
1/4 cup agave syrup
1 Tbsp. molasses
1 egg white
Here’s a simple trick for wet ingredients involving oil and sticky substances like molasses. Always use your tablespoon to add the oil first, then when you use the same measuring spoon for something super sticky like molasses, it will slide right off due to the lubrication of the oil. See?
Mix dry ingredients and wet ingredients separately, then mix both mixtures together. Spray non-stick spray in 9 cups of a muffin tin and fill with muffin batter about 2/3 full. The batter should only fill 9 cups.
Bake at 350 degrees Fahrenheit for 30-35 minutes.
This second attempt was just as good as the first. Almond meal doesn’t really rise, but these muffins are very moist from the butternut squash and very delicious. I like mine with a bit of pumpkin butter or jam, but Brad says they don’t need a thing. I like keeping small muffins around to have one with a smoothie or even as a snack before a run. These are definitely a keeper! 🙂