Tasty fall mini muffins
Yield: 24 mini muffins
Petite allergy treats basic white gluten free blend
Preheat oven to 350°F.
In a small bowl, mix gf flour blend, baking powder, xanthan gum, salt, and cinnamon.
In a medium bowl, add squash puree, dairy free milk, oil, brown sugar, egg yolk, and vanilla. Whisk until fully combined.
Pour the flour mix into the wet mixture and stir with a large spoon until flour is mixed in. Try not to overmix.
Grease two mini muffin pans with olive oil. Use a tablespoon to scoop a heaping amount of the batter into each well, over filling them.
Bake for 15-18 minutes or until slightly golden on the top and a toothpick comes out clean.
Cool on a wire rack and store in the freezer.
If you cook & puree butternut squash you can freeze it in 1c. portions and then pull it out for recipes like this! It works great. I like to cook my squash in the instant pot because it's quick and easy.
Recipe adapted from: Juggling with Julia Butternut Squash Muffins
Rosie's tired of our usual muffins and I've been looking for ways to add variety to her diet. She doesn't like chunks in muffins so I was also looking for a muffin that uses pureed fruit or veggies. Then I found this one from Julia! I was excited to try it. With the variations that I made (converting it to gf & taking out the egg white) I'm pretty happy with how they turned out. They have good flavor and Rosie liked them! So I'll count that as a win. I'll probably continue to iterate on them and update this recipe as I do.