This is my first recipe on the site! How exciting! I have been so nervous to start this blog. I kept wondering: Will anyone read or enjoy this blog? Will I run out of ideas for recipes? How do I use WordPress?!? But I just took a deep breath this morning and said, “What is the worst that could happen?” After some thought I came to the conclusion that the worst that could happen is it doesn’t work out and I move on to something else. Well, that is not so bad. However, if I don’t try I will regret it and that is far worse! I can be so terrified of failure that I choose not to act at all. But recognizing that pattern is the first step in fixing it. Writing a blog, food photography, sharing my recipes, even being vegan is all very experimental right now. So, for those people who are starting out like me I hope we can learn on this journey to health together! For those who are veterans to vegan and gluten free cuisine I am always interested in new idea or feedback. I hope you enjoy this recipe and comment below!
These are a staple in my kitchen. I make them when I know I have a busy week ahead and I need something I can just grab on the go. They keep me filled and satisfied. Before posting this recipe I wanted to make sure it was just right! So I tested it three times… then I realized I had 3 dozen muffins. So, I shared them with my family and friends who enjoyed them as much as I did! I also experimented by putting some in the fridge and freezer. The ones in the fridge stayed moist longer then if I just left them out in the counter. The freezer took some of the favour and moisture out of the muffins. So my recommendation is store them in the fridge. They stay fresh for about a week.
Note: If you don’t have butternut squash you can use sweet potato or pumpkin purée instead.
Butternut Squash Blender Muffins
- 1 1/3 cup almond meal
- 1 cup sorghum flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/3 cup coconut sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch ground cardamom
- 1/8 tsp ground ginger
- 1 cup butternut squash purée
- 1 1/2 tbsp chia seeds
- 1 1/3 cup warm water
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil
- 1 1/2 tsp vanilla extract
- 5 Medjool dates
- 1 small banana
- 1/3 cup chocolate
- 1/3 cup chopped nuts
- Preheat the oven to 375ºF and lightly grease the inside of a muffin pan with coconut oil.
- Put the chia seeds and water in a blender. Blend for about a minute. After blending, let sit for at least 5 mins so it can become thick.
- In a large bowl sift all dry ingredients together. If you can’t find or don’t have cardamom you can try cloves or simply omit the ingredient. However, I recommend using it. It adds a lovely and unique flavour.
- Add all the wet ingredients to the blender. Blend until very smooth.
- With a spatula pour all of the wet ingredients into the mixing bowl with the dry ingredients. Mix well by folding in the ingredients. At this time you can add in your chocolate or nuts. Or heck, throw in both! Note: The batter will be a strange consistency. Do not fret! It is slightly more liquidly than you would expect it to be.
- Pour the liquid into the muffin pan. You can fill it all the way to the top. These muffins will not rise very much.
- Put the tray on the middle rack of your oven for 30-35 mins. You will know when they are ready when you place your hand on the top of the muffins and they are firm, but still soft to the touch.
- Let cool for 10 mins in the muffin tray and then transfer to a cooling rack until completely cooled down.
- Enjoy it for breakfast on-the-go or even for a not-so-guilty dessert!