This Healthy Butternut Muffins Recipe uses coconut sugar, which is lower GI and has a higher nutrient content than table sugar.
400g butternut squash, skin on, deseeded and roughly chopped
250g coconut sugar
4 large free-range eggs
300g plain flour, unsifted
2 heaped teaspoons baking powder
1 handful walnuts
1 teaspoon ground cinnamon
175 ml extra virgin olive oil or coconut oil
For the frosted cream topping
zest of 1 lemon
juice of ½ lemon
2 tbsp rice malt syrup or honey
1. Preheat the oven to 180°C. Line your muffin tins with paper cases.
2. Blend the squash in a food processor until finely chopped.
3. Add sugar, eggs, pinch of salt, flour, baking powder, walnuts, cinnamon and oil and blend together until well beaten. Don’t mix too hard, you just want to combine all the ingredients.
4. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes or until skewer comes out clean.
5. Remove from the oven and leave the cakes to cool on a wire rack.
6. Place all the lemon zest and lemon juice in a bowl, add the yoghurt, rice malt syrup/honey and mix well then put in the fridge to cool. Spoon onto cakes once they have cooled.