Yield: 18 large muffins

Ingredients for soaking:

• 4 cups spelt or kamut
• 3 cup plain yogurt

Dry Ingredients:

• 1 cup slow cooking oats
• 2 tbsp pumpkin seed protein powder
• 2 tsp mineral salt
• ½ tsp baking soda
• 1 cup total sweetener: your choice of any of these – palm sugar (coconut
sugar), maple syrup or honey
• 1 cup flax seeds or chia seeds, ground
• ¼ cup wheat germ
• ½ cup of raisins

Wet Ingredients:

• 1 cup butternut squash (previously baked with skins removed)
• ½ cup butter, melted
• 1 tsp vanilla extract
• 5 large eggs

Directions:

Mix flour with yogurt and leave in a warm place for 12 to 24 hours. (For those with
milk allergies, use 2 cups filtered water plus 2 tbsp lemon juice instead of yogurt).
In a shallow glass pan, prepare butternut squash for baking by preheating oven to
320 ° F. Chop squash in half, remove all seeds and bake for about 1 hr. Let cool then
remove skins.
Mix all dry ingredients into a large mixing bowl and set aside. In a food processor or
blender, mix all wet ingredients together until smooth. Fold in soaked flour mixture
and combine. Next, pour this combination into the bowl of dry ingredients and mix.
Preheat oven to 320 ° F. Spoon, about ¼ cup of the mixture into the muffin cups.
Bake in the oven for about 40 minutes, until well-risen and golden on top. Take the
muffins out of the pan and let them cool on a wire rack. Serve topped with butter.

If you like these recipes, check out Michale Hartte’s BASc, (Nutr), NNCP new book, “The Fit n Healthy Plan – The healthy diet and lifestyle plan made easy!” for more recipes. Learn more about how to get fit and healthy!