Ingredients:

2 cups shredded squash
2 cups sweetener
¼ cup brown rice or soy flour
½ cup grape seed oil or oil of choice
¼ cup unsweetened applesauce
1 tablespoon vanilla extract
*1½ cups spelt flour
*1½ cups whole wheat pastry flour
*OR 3 cups total whole wheat pastry flour
1½ tablespoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
½ cup raisins or dried cherries or cranberries (optional)
½ cup chopped walnuts (optional)

Directions:

  1. Drain squash in a colander for 30 minutes. Squeeze out any excess liquid.
  2. Preheat oven to 350 degrees F. Line muffin tins with paper muffin liners.
  3. Stir together squash, sweetener, soy or brown rice flour, oil, applesauce, and vanilla. Add spelt flour (if using), whole wheat pastry flour, baking powder, baking soda, cinnamon and salt; stir to combine. Fold in nuts and raisins, if using.
  4. Fill prepared muffin tins 2/3 full with batter. Bake 18-24 minutes, or until tops are golden brown and a toothpick inserted comes out clean. Cool.

Makes 18 muffins