Butternut squash & almond breakfast muffins
I don't know about you, but my mornings with 3 kids are nothing less than chaotic! Trying to get them dressed, fed and all in the car never mind making sure I don't turn up at their school in the same outfit 5 days in a row....well, enough said! These on-the-go breakfast muffins are full of clean ingredients and can be munched on while you are tying their laces, or even in the car, and are a great time-saver!
Ingredients (Makes 8 muffins):
150g butternut squash purée (cook the butternut squash in the oven for 45 minutes - 1 hour, peel, deseed and mashed so there are no lumps left)
200g oat flour
2 teaspoons baking soda
2 tablespoons organic honey
1/4 teaspoon cinammon
50g ground almonds
3 egg
(Depending on how much water your butternut squash purée has you may need to add a little bit of milk to the mixture; coconut milk or almond milk are great options)
a handful of raisins
Put all the ingredients together in a large mixing bowl and mash with a fork until well blended. Portion the mix into 8 muffin moulds and cook on medium heat for approximately 50 minutes, or until a knife comes out dry.
If you do have time these are particularly delicious with some sour cream or cream cheese!
Ingredients (Makes 8 muffins):
150g butternut squash purée (cook the butternut squash in the oven for 45 minutes - 1 hour, peel, deseed and mashed so there are no lumps left)
200g oat flour
2 teaspoons baking soda
2 tablespoons organic honey
1/4 teaspoon cinammon
50g ground almonds
3 egg
(Depending on how much water your butternut squash purée has you may need to add a little bit of milk to the mixture; coconut milk or almond milk are great options)
a handful of raisins
Put all the ingredients together in a large mixing bowl and mash with a fork until well blended. Portion the mix into 8 muffin moulds and cook on medium heat for approximately 50 minutes, or until a knife comes out dry.
If you do have time these are particularly delicious with some sour cream or cream cheese!