Almond Butter Squash Muffins Topic

Powin 12/02/19
Almond Butter Squash Muffins

INGREDIENTS

1 tbsp ground flaxseed
1 3/4 cup grated yellow squash
2 tsp apple cider vinegar
1 cup unsweetened vanilla almond milk
2 tbsp agave syrup
3 tbsp almond butter
2 cups spelt flour
1/2 cup coconut palm sugar
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
Extra virgin olive oil
DESCRIPTION

Although I substituted almond butter for peanut butter, used agave syrup for maple syrup (and omitted vanilla extract), used coconut palm sugar for brown and table sugar and used sea salt for table salt, this recipe using Spelt flour and flaxseed originally came from onegreenplanet.com. These should provide beta-carotene, B vitamins, vitamins C and D and have a much lower glycemic index though.

DIRECTIONS

Mix 1 tbsp ground flaxseed with 3 tbsp warm water in a small bowl. Stir and let it sit for 10 minutes until it forms a gel. Meanwhile, grate 1 ¾ cups unpeeled yellow squash and squeeze out the water. Let the squash drain while you prepare the rest of the ingredients. Mix 2 tsp. apple cider vinegar into 1 cup almond milk to make vegan buttermilk. Let it sit for 5 minutes while it curdles. In a bowl, combine the buttermilk, flax gel, 2 tbsp agave syrup and 3 tbsp almond butter. Mix everything until it is smooth. In a large bowl, combine 2 cups spelt flour, 1/2 cup coconut palm sugar, 2 tsp baking powder, 1 tsp baking soda and 1 tsp sea salt. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the yellow squash. Spoon the batter into olive oiled muffin tins (this makes 18 muffins) and fill them ¾ of the way full. Bake in a 350 degree oven for 20 minutes or until a toothpick comes out clean. Let the muffins cool in the tins for 5-10 minutes and then transfer to a wire cooling rack until completely cool.

Po Win

Almond Butter Squash Muffins