Turmeric-Spiced Butternut Squash Muffins

Wake up with a dose of sweetness you can’t possibly feel guilty about. These muffins were gone from our kitchen counter in under 24 hours:) Turmeric is a great herb to incorporate into your diet to lower blood pressure too, so healthy AND tasty is a win-win ya’ll!

Turmeric-Spiced Butternut Squash Muffins

makes 6-8 muffins

What You Need:

  • 1 cup gluten-free oat flour
  • 2/3 cup buckwheat flour
  • 1/2 cup gluten-free rolled oats
  • 1 tsp Himalayan crystal salt
  • 1 TB baking powder
  • 2 tsp cinnamon
  • 2 tsp turmeric
  • 1 1/2 cups butternut squash, steamed + mashed
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 flax “eggs,” 2 TB flax meal mixed with 3-4 TB warm filtered water – set aside to thicken for 5 minutes
  • 1/2 cup coconut oil, melted

To Make:

  1. Preheat the oven to 375 degrees F.
  2. Line a muffin tin with fun liners and set aside.
  3. Mix the dry ingredients (oat flour through turmeric) together in a large mixing bowl.
  4. In a medium mixing bowl, combine the squash through the coconut oil + stir well. Pour it slowly into the dry ingredients and mix well.
  5. Using a 1/4-cup measuring cup, scoop the mix into the muffin tin. Bake for 20 minutes or until you can insert a toothpick + that thing comes out dry!



RecipesAshley Pettit