paleoinpdx/Cinnamon roll topping: •2 Tbsp melted butter, ghee or coconut oil (I used coconut oil) •2 Tbsp raw honey •1 Tbsp cinnamon Directions: 1.Combine all ingredients together in a small bowl. 2.Set aside. Spooning the cinnamon topping on the muffin batter. Muffin ingredients: •1/2 cup butternut squash puree (fresh or canned — I used an organic canned variety from Whole Foods) •1/2 cup coconut flour •3 eggs •1/2 tsp baking soda •1/4 tsp sea salt •1/2 cup melted butter, ghee or coconut oil (I used grass-fed butter) •1 Tbsp pure vanilla extract •1/4 cup raw honey •1/4 – 1/3 cup raw pecans for topping, optional Ready for the oven. Directions: 1.Combine all ingredients together — except pecans–in the food processor and process until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry. 2.Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4 cup of batter. 3.Spoon cinnamon mixture over each muffin and top with pecans, if using. 4.Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Yield: 9 muffins
Posted on: Fri, 13 Sep 2013 10:08:18 +0000
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