Butternut Squash Muffins Recipe | Risa Groux Nutrition

ingredients:

Optional: 1/2 cup pecans or walnuts, chopped or garnish with 1/4 cup

Preheat oven to 375 degrees
In a small bowl, combine the tapioca flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.
In a separate mixing bowl, combine the butternut squash puree, banana, maple syrup, and eggs. Mix until combined.
Slowly add the dry ingredients to the wet ingredients, beating on low using an electric mixer, just until combined. Do not over-mix. Is using nuts, fold them into batter.
Spray a mini muffin tin with coconut oil and fill the muffin mixture into each mold approximately 3/4 full. If using chopped nuts for garnish, place a sprinkling on each top loosely in the center. Place the muffin tin into the oven and bake for 30-35 minutes. Let the muffins cool for 5 minutes in the tin then gently remove and cool on a wire rack.