Using mostly whole grain flours and butternut squash for sweetness, these muffins are definitely categorized as delicious. I made these gluten-free for our family, and while I’d recommend you all try different flours every once in a while, you can also make these with whole wheat as well (pastry flour would make them extra tasty).
I tend to use whole grains sparingly in our diet, choosing to make grain based dishes a few times per week and usually using them as whole grains and not flours. But baked goods can also be part of a healthy diet when done correctly; using healthy fats, whole grains, and smaller amounts of unrefined sugars.
Carrot Squash Muffins
- 2/3 cup sorghum flour
- 1/3 cup arrowroot powder
- 1 cup brown rice flour
- 1/2 cup whole cane sugar also known as sucanat or rapadura
- 3/4 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup whole plain yogurt
- 1/3 cup milk
- 1 large egg
- 1/4 cup plus 1 Tbsp melted butter or coconut oil
- 2/3 cup cooked and pureed butternut squash great for using up leftovers
- 1 – 1 and 1/2 cups shredded carrots about 4 medium carrots
- Preheat oven to 375 degrees, grease muffin tin.
- Mix together dry ingredients until well combined.
- Lightly beat eggs and add in other wet ingredients as well as the squash and carrots.
- Combine all ingredients together, pour into muffin pan and bake for 20-25 minutes, just until an inserted toothpick comes out clean.
This recipe is adapted from one I’ve made (using zucchini squash) from Gluten Free Mommy.