Kabocha Squash Mini Muffins

Ingredients

• 1 cup kabocha squash, cooked and mashed
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan with coconut oil.
2. In a large bowl, mix together kabocha squash, coconut oil, maple syrup, eggs, and vanilla extract until fully combined.
3. In a separate bowl, mix together almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Spoon batter into the prepared mini muffin pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool for a few minutes before enjoying.

Interesting Facts

• Kabocha squash is a type of winter squash with a sweet, nutty flavor.
• It is an excellent source of Vitamin A and Vitamin C.
• These mini muffins are perfect for an on-the-go snack or breakfast.