Squash Muffins

As the summer is coming to an end, there is nothing like some quick breakfast muffins. Easy and quick to make and delicious as well! Great with some plant based butter, some side fruit and coconut based yogurt.

Squash Muffins.

Wet Mix:

  • 1 TBS egg replacer (like this Casa Korb recipe) mixed with 3 TBS of water
  • 1 cup of sugar
  • ¼ of oil
  • 1½cups of squash purée
  • 1 tsp apple cider vinegar or lemon or lime juice
  • ½ cup plant based milk

Dry Mix:

  • 2 cups whole wheat flour
  • 1 tsp backing powder
  • 1 tsp baking soda
  • ½ tsp cinnamon or Jamaican allspice
  • ½ cup of pumpkin seeds or any other nuts or seeds

Directions:

  • Preheat oven to 380F
  • Oil muffin trays for 12 medium sized muffins
  • Beat the egg replacer, sugar and oil together until frothy
  • Mix in the rest of the wet ingredients and set aside
  • Mix the dry ingredients together, and then Blend the wet mix with the dry mix
  • Add up to 1 cup of water, the consistency should be not too liquid, not too stiff
  • Bake for 20 mins