The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.
Health Benefits – low sugar, nut free, soy free
Prep: 20 Minutes | Cooking time: 35 Minutes | Servings: 12 muffins
Ingredients
⅔ cup buckwheat groats, soaked
1 and ¼ cups oat bran
1 Tbsp tahini
1 and ¼ cups plant-based milk
⅓ tsp salt
2 tsp cinnamon
2 tsp ginger powder
⅛ tsp cardamom
⅛ tsp ground nutmeg
6 Medjool dates
2 Tbsp poppy seeds
3 tsp baking powder (aluminum free)
1 and ¼ cups raw butternut squash, finely grated
Method
- Soak buckwheat groats overnight, then rinse and drain.
- Heat oven to 350 degrees F (175 C ).
- Grate the butternut squash finely.
- Put all ingredients, except squash, poppy seeds and baking powder, into blender and blend into smooth batter.
- Blend in the baking powder.
- Finally mix in poppy seeds and grated squash.
- Divide the batter between 12 muffin forms.
- Bake in the middle rack for 35 minutes. Remove from oven and let cool.
Cooking Tips
- You can replace tahini with any other nut or seed paste.
- Freeze the leftover muffins and heat them up in the oven whenever needed.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 26 Oct, 2023.
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