These muffins use butternut squash and fall spices to make a warm, comfort food for a cool, fall day.
1 cup gluten free flour ( i used equal amounts of brown rice, sorghum and tapioca flours)
1 tbsp. bean flour (optional)
1 tbsp. ground chia seeds
1/2 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. guar gum or xanthan gum
1/3 cup coconut sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 cup dairy free milk plus and additional 2 tbsp.
1/4 cup avocado oil (or oil of your choice)
1/2 cup pureed butternut squash (or other squash)
1 tsp. vanilla extract
1/3 cup pecans, chopped (optional)
Preheat oven to 375F
Line muffin tin with paper liners
In a large bowl, combine flours, baking powder, baking soda, guar gum, sugar and spices.
Make a well in the centre and add milk, oil, squash, vanilla.
Whisk until combined. Stir in pecans if using.
Pour into prepared muffin cups.
Sprinkle with additional pecans if desired.
Bake 20-25 minutes
Makes 6 muffins