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#RECIPE #Butternut #Squash #Coconut #Muffins
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Thank you for sharing!!! I’ve been looking for a good recipe for butternut squash… my garden overproduced this year! These look fantastic!
Butternut Squash and Coconut Muffins are a great fall dessert when all the squash is super cheap!
INGREDIENTS
2 cup, Butternut Squash
2 large, Egg
10 tbsp Unsalted Butter
2/3 cup, Unsweetened Coconut Milk
2/3 cup, Sukrin Brown Sugar Alternative
2 cup, Almond Flour
2 tsp, Baking Powder
1/4 tsp Baking Soda
1 Tsp, Cinnamon
1 tsp, Salt
3/4 Cup, Unsweetened Coconut Flakes
3/4 cup, chopped, Pecans
1 tbsp Fresh Ginger
[FULL RECIPE HERE](https://eatbefitexplore.com/butternutsquashmuffins/)
INSTRUCTIONS
Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, coconut milk,  ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans. Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top. Bake muffins, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
NUTRITION
Serving Size: 1 Muffin
Calories: 209
Fat: 19g
Carbohydrates: 8g
Fiber: 4g
Protein: 3g
I’ll be honest, I was a little disappointed when I had to re-read the title and realize these were not cocaine muffins