Acorn Squash Oat Muffins

These delicious muffins are a Sweet Digz Farm adaptation of a vegan banana oat muffin recipe – adapted to be local & sugar-free.  Sweetened with maple syrup, and no flour except rolled oats ground in a coffee grinder!

A medium acorn squash makes 1 recipe worth.  **You can substitute other types of squash in this recipe too.

Makes 6 muffins.

Dry Ingredients:
• 1-3/4 cups ground rolled oats, finely ground
• 1-1/4 cup rolled oats
• 1-1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon

Wet Ingredients:
• 2-1/2 cups acorn squash puree (or other squash)
• 1/4 cup extra virgin olive oil
• 1/4 cup maple syrup or agave syrup
• 2 “flax eggs” (2 tbsp ground flax or whole chia seeds mixed with 6 tbsp water, set aside for 15 minutes)
• 1/2 cup water
• optional: 1 tsp pure vanilla extract OR hot sauce for a spicy kick.

Prepare squash puree first so it’s roasting while you prepare other ingredients, and your “flax eggs” next, so they can thicken up while you prepare the rest.

1. Cut acorn in half vertically, scoop out seeds, and roast face down in 1-2” of water for about 25-35 minutes until soft (425 degrees).
2. Make “flax eggs” – grind the flax seeds (or use whole chia seeds) & mix with water, stir & let sit 15 minutes.
3. Let oven cool to 350 degrees.  Let squash cool & save the water – the water from roasting the squash is deliciously sweet – use this in the recipe!
4. Scoop squash out of skin. Mash with a fork or puree with a blender (chunks add nice texture).
5. Mix wet ingredients into squash; whisk until well mixed.
6. In a separate bowl, mix dry ingredients.
7. Combine wet and dry ingredients until just incorporated (don’t over-mix).
8. Pour batter evenly into oiled muffin pan.  Optional: sprinkle some oats or coconut shavings on top.
8. Bake at 350 degrees for 25-30 minutes.  They will firm up after baking, so take out once firm but still moist.

• You can replace the squash with apple sauce for Apple-Oat muffins – same recipe!