Acorn Squash and Coconut Mini Muffins

ACORN SQUASH AND COCONUT MINI MUFFINS

Pumpkin Coconut Mini Muffins_preview

Makes about 20 cupcakes


INGREDIENTS LIST: 

2 Cups Cooked acorn squash or pumpkin

1 Cup Shredded unsweetened coconut

2 Cups Quinoa, cooked with coconut oil (you may replace with millet)*

4 Large eggs, whisked

4 Tablespoon Yogurt

3 Teaspoon Ground cinnamon

2 Tablespoon Coconut oil, melted


PREPARATION:

  1. Preheat the oven to 190 degree celcius.
  2. Place all the ingredients except for the coconut oil in a bowl and stir until completely mixed. Do not overmix.
  3. Brush the mini muffin cups with coconut oil. Spoon the squash mixture into the muffin cups, filling them completely. 
  4. Bake for 20 minutes. Remove from oven, transfer to a wire rack, and let cool for 10 minutes.

TIPS!

If using Quinoa:

2 Cups Quinoa
4.5 Cups Water
2.5 Tablespoon Coconut oil or olive oil

If using Millet:

2 Cups Millet
4.5 Cups water
2.5 Tablespoon Coconut oil or olive oil


CREDITS

Recipe: Drool

Website: www.droolsg.com | Instagram: @droolcookclub

logo