Sweet or Savory Maple Squash Muffins
Rise and shine with whole-wheat muffins! The base of these muffins is only mildly sweet, meaning you can go one of two ways with your add-ins: deepen the flavor with dark chocolate chips, or add sesame seeds and green onions for a savory spin. Either way, your muffins will be packed with nutrients. These muffins are perfect for a quick breakfast or snack. Paired with Saba Ace™ and Saba Shape™ these low-fat muffins are a great way to boost your energy.
Did you know… Dark chocolate chips are rich in antioxidants, while green onions are full of vitamins K and C.
Preparation Time: 14 mins.
Cooking Time: 25-28 mins.
• 1 ½ cups whole-wheat flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp nutmeg
• ½ tsp sea salt
• ½ cup plain unsweetened almond milk
• ½ cup butternut squash purée (canned or freshly steamed and mashed)
• ½ cup pure maple syrup
• ¼ cup coconut oil, melted
• 1/3 cup dark chocolate chips (at least 70%)
2 tbsp green onion, finely chopped
2 tbsp sesame seeds
1) Line a 12-cup muffin tin with paper liners, and heat oven to 350F.
2) In a bowl, combine flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
3) In a bowl, whisk together almond milk, squash purée, and maple syrup. Add coconut oil, whisking vigorously. Add dry ingredients, and stir until incorporated; do not over-mix.
4) For sweet muffins, fold in chocolate chips. For savory muffins, fold in green onions and sesame seeds. Spoon batter evenly into muffin cups.
5) Bake for 25–28 minutes, or until a toothpick comes out mostly clean. Let cool in pan, 5 minutes, then transfer to a rack.
Source: Morris, Julie. Yoga Journal USA (September 2020) Thirve: Eat 34