Recipe: Ingredients: 1 Cup Whole Wheat Flour 3/4 Cup All Purpose Flour 1 tsp Baking Powder 1/2 tsp Salt 1/2… read more>
1 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp Cloves (ground)
1/4 Heaping cup Walnuts, finely chopped
2/3 cup Butternut Squash Puree or
2/3 cup Pumpkin Puree
Two Flax Eggs
1/3 cup Coconut Oil
1 tsp Vanilla Extract
1/2 Cup Brown Sugar
Preheat the oven to 325.
In a large mixing bowl, whisk the ingredients from the flours – the walnuts throughly to incorporate.
In a separate bowl, mix the squash – the brown sugar until incorporated.
Using a spatula to scrap up every last bit, add the wet ingredients to the dry bowl. Mix slowly/gently until combined, taking care not to over mix.
Spoon the batter into a muffin (or mini-loaf) mold. I used sprayable coconut oil to prep this mold.
Sprinkle with pepitas (pumpkin seeds) and rolled oats for a healthy crunch (benefits including among many others, anti-inflammatory properties and magnesium, more anti-oxidants, and fiber).
Bake at 325 for 25-30 minutes, simply check with a small knife or toothpick if batter is done.
Allow muffins to cool for 15-20 minutes (min) before removing from the mold.
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