Acorn Squash Pecan Muffins
Active Time: 15 minutes / Cook Time: 70 minutes / Total Time: 85 minutes
- 1 acorn squash, 2 lbs
- 1/3 cup plus 2 tablespoons pure maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla
- 3 tablespoons flaxmeal
- 9 tablespoons warm water
- 1 cup garbanzo bean flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 3 teaspoons poppy seeds
- ¾ cup crushed dry roasted unsalted pecans
- Ghee, to garnish (optional)
- Muffin liners
- Preheat oven to 400 degrees.
- Carefully slice squash in half lengthwise. Fill a rimmed baking tray (large enough to hold the acorn halves) with 1 inch of water. Place squash halves in the tray, cut side down, and bake until completely fork tender, about 45 minutes. (Go ahead and start other recipes while the squash is baking!)
- Remove squash from oven and let cool. Reduce oven temperature to 350. Once cool enough to handle, scoop out the seeds. Scoop out the flesh into a large bowl. You will be using 2 cups in this recipe, and saving 1 cup for Day 3 breakfast.
- Add 2 cups squash, maple syrup, melted coconut oil, vanilla, flaxmeal, and warm water to your blender. Blend until mixed well.
- In a large mixing bowl, combine garbanzo bean flour, coconut flour, baking soda, sea salt, cinnamon, poppy seeds, and pecans.
- Fold wet ingredients into dry ingredients until well combined.
- Prepare a muffin tray with 10-12 muffin liners. Scoop batter into each slot, just below full.
- Bake until starting to brown on top and until a toothpick inserted into the center of a muffin comes out clean, about 23 minutes.
- Let cool completely. Store 6 muffins in an airtight container at room temperature, to enjoy this week, and 4 muffins in an airtight container in the freezer, to enjoy next week.
- To serve, enjoy at room temperature or warm in the oven or microwave (optional week 1, required week 2 if frozen), and enjoy topped with a dollop of ghee (optional). 11. Cover remaining 1 cup squash and store in the fridge for Day 3.