14 ounces butternut squash, skin on, deseeded and roughly chopped
2 ¼ cups light soft brown sugar
2 ¼ cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup coconut oil (melted) or olive oil
- Preheat oven to 350 degrees. Line muffin tins with paper cups.
- Whiz the squash in a food processor until finely chopped. Add sugar and crack in the eggs.
- Add flour, baking powder, cinnamon, oil, and a pinch of salt and mix until well beaten. Scrape down the sides, if necessary to combine all of the ingredients. Do not over-mix.
- Fill the paper cups with muffin mixture. Bake in preheated oven for 20-25 minutes. If a wooden toothpick comes out clean, they are done. Remove from oven and let cool on wire rack.