These muffins are grain-free. These are compliant with SCD diet.
- Makes: 16 tiny squash souffles
- Prep time: 10 minutes (less if using a blender)
- Bake time: 30 minutes
Butternut Squash-Banana Muffin Recipe
Begin by smushing these two sticky ingredients together. They are the base, used for flavor and also to replace flour.
- 2/3 cup of cooked butternut squash
- 1 ripe banana
After making the first batch, I read a recipe that suggested making them in the blender. You’ll see why this is a good idea if you make them with a fork.
More Wet Ingredients
- 4 large eggs
- Sea salt (4 twists of the salt grinder) 🙂
- 1 tbsp honey
- 2 tbsp olive oil
- 2 tbsp yogurt
- 1 tsp baking soda
- Dash of cinnamon
- Dash of nutmeg
Once well mixed, put into muffin papers. I filled them just under half. They will rise some (souffle) but shouldn’t crest the top of the papers.
Cook at 300 degrees for 30 minutes.
Remove the muffins from the tin and allow them to cool on the cooling rack.
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