Gluten-Free Buckwheat Butternut Squash Date Muffins
Gluten-Free Buckwheat Butternut Squash Date Muffins
Comforting, nutrient-dense muffins that will make your house smell like a Fall candle in Winter because...why not?
In our opinion, baking is a form of self-care. It's also a great way to destress, involve your family, and be up on your feet. The smells from the oven and the delicious dessert or breakfast you have to look forward to is therapeutic in itself.
This recipe was created when we were looking through the pantry, trying to make use of ingredients on hand. We stumbled upon a can of butternut squash purée, a beloved ingredient we had forgotten about! We tend to keep this around for a few reasons: 1. Adding to pancake batter. 2. Year-round "pumpkin" bread. It's less seasonal than canned pumpkin but has a very similar taste, so it's a great swap! 3. Using as a base for sauces (like pasta sauce, Thai curry, etc.)
Butternut squash is not only high in Vitamin A, but it's an awesome source of starchy carbs. Why does that matter? Because we need resistant starch for optimal digestion, balanced blood sugar, and to fight inflammation.
Moving on! We see so many gluten-free recipes made with almond flour, coconut flour, etc., so sometimes it's nice to mix it up. Let's talk about buckwheat flour. Before you see "wheat" and think, "how is this gluten-free?," buckwheat is actually a seed! Buckwheat is a seed that is packed with nutrition, mainly minerals, like Manganese, Magnesium, Iron, and Phosphorus. Its protein and fiber content also make it a great choice when compared to other flour substitutions. Buckwheat flour has an earthy and nutty flavor which makes it comforting and delicious in baked goods.
It's important to note: buckwheat flour gives baked goods a density to them, so we like to mix it with a lighter textured flour (like almond flour here) and also be conscious of the baking time to make sure they don't dry out.
Warm these muffins up a little, add your favorite nut butter on top, drizzle a little raw honey if you'd like, and you have a delicious breakfast with your coffee in the morning!
Gluten-Free Buckwheat Butternut Squash Date Muffins
Comforting, nutrient-dense muffins that will make your house smell like a Fall candle in Winter because...why not?
Dry Ingredients:
• 1 cup buckwheat flour
• 1 cup almond flour
• 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves)
• 1 teaspoon baking soda
• Pinch of sea salt
Wet Ingredients:
• 1 cup butternut squash purée (canned or homemade)
• 2 eggs
• 1/2 cup coconut sugar
• 1/2 cup unsweetened full-fat coconut milk
• 1/3 cup coconut oil (or butter), melted
• 1 tsp pure vanilla extract
• 1/2 cup medjool dates, pitted and chopped
Note: You can also use pumpkin purée, if you can't find butternut squash!
Instructions:
Preheat the oven to 350 degrees F. Line a 12 cup cupcake/muffin tray with liners.
In a medium bowl, whisk together the buckwheat flour, almond flour, baking soda, spices, and sea salt.
In a large bowl, combine the butternut squash, coconut sugar, coconut milk, coconut oil, eggs, and vanilla extract. Whisk until well combined. Gently fold in the chopped dates.
Slowly add the dry ingredients into the wet ingredients and stir until well combined.
Spoon the batter into the cupcake tins (the batter will be thick, and that’s ok!). Dampen either the back of a spoon or your finger tips and flatten the tops of the batter in the cups.
Bake for about 20 minutes, or until a toothpick comes out clean when you stick it in the middle of a muffin. I like them a little gooey in the middle, so feel free to check them around the 18 minute mark!
Enjoy!
