Looking for a guilt-free snack? Do you love muffins? Want a recipe that keeps your tastebuds happy, waistline slim, and you healthy and well with zero guilt?
Then you will fall in LOVE with my Best Tasting Muffins that keep you slim and healthy! Great for the whole family too.
They make a great quick breakfast or snack, a side bread with a meal or after-dinner treat (my personal preference).
The KEY nutrients in these Best Tasting Muffins include the use of coconut (known for its antimicrobial properties), arrowroot starch/flour (high in calcium), Ceylon cinnamon (keeps our blood sugar stable).
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I hope you enjoy these healthy snacks as much as we do. Take a bunch of healthy muffins as your next grab and go snack!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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- 3/4 cup coconut or almond milk full fat and unsweetened
- 1/2 cup coconut oil or butter
- 1/3 cup coconut sugar or Grade B maple syrup
- 1/2 tsp unrefined sea salt Celtic or Himalayan
- 1 1/2 cups winter squash I like a firm squash like Kuri (previously baked)
- 3 whole pastured eggs pasture raised or farm fed
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch also known as arrowroot flour
- 1/4 cup ground flax use coffee grinder of blender to grind
- 2 tsp Cinnamon look for Ceylon Cinnamon
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 cup organic raisins or walnuts optional. Walnuts should be previous soaked and dried for smooth digestion.
Ingredients
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- Preheat oven to 350 degrees.
- Using your hands, rinse and rub your Kuri Squash with water to clean. Place on cutting board and cut into large pieces, discard seeds. Place on a shallow baking tray, rub a little coconut oil on each piece, add some salt and place in the oven on the middle rack and bake until (about 30 minutes). Set aside and use in muffin recipe below.
- While your squash is baking. Mix all ingredients in your food processor, except raisins if using. Once squash is ready, add and mix until smooth. Then add raisins if using or chopped walnuts.
- Using a spoon, place muffin mixture into each muffin tin lined with parchment paper. Fill until 3/4 full.
- Bake for 30 minutes. Prick with a fork and if it comes out clean, it is ready for enjoying!!
I enjoy mine with grass-fed butter or dipped in flaxseed oil with some salt. Our boys enjoy them with added raisins. You can always add raisins to some and leave out in others before baking.
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