Using mostly whole grain flours and butternut squash for sweetness, these muffins are definitely categorized as delicious. I made these gluten-free for our family and while I’d recommend you all try different flours every once in a while, you can also make these with whole wheat as well (pastry flour would make them extra tasty). I tend to use whole grains sparingly in our diet, choosing to make grain based dishes a few times per week and usually using them as whole grains and not flours. But baked goods can also be part of a healthy diet when done correctly; using healthy fats, whole grains, and smaller amounts of unrefined sugars.
This recipe is also adapted from one I’ve made (using zucchini squash) from Gluten Free Mommy.
- ⅔ cup sorghum flour
- ⅓ cup arrowroot powder
- 1 cup brown rice flour
- ½ cup whole cane sugar (also known as sucanat or rapadura)
- ¾ tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- ⅔ cup whole plain yogurt
- ⅓ cup milk
- 1 large egg
- ¼ cup plus 1 Tbsp melted butter or coconut oil
- ⅔ cup cooked and pureed butternut squash (great for using up leftovers)
- 1 – 1 and ½ cups shredded carrots (about 4 medium carrots)
- Preheat oven to 375 degrees, grease muffin tin.
- Mix together dry ingredients until well combined.
- Lightly beat eggs and add in other wet ingredients as well as the squash and carrots.
- Combine all ingredients together, pour into muffin pan and bake for 20-25 minutes, just until an inserted toothpick comes out clean.
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