Cinnamon Roll Squash Muffins



Ingredients

  1. Topping:
    • 2T melted butter or coconut oil
    • 2T raw honey
    • 1T cinnamon
  2. Muffin:
    • 1/2 butternut squash puree (fresh or canned)
    • 1/2c coconut flour
    • 3 eggs
    • 1/2t baking soda
    • 1/4t sea salt
    • 1/2c melted butter or coconut oil
    • 1T vanilla extract
    • 1/4c raw honey
    • 1/4-1/3c raw pecans for topping, optional

Directions

  1. Topping

    2. Combine all ingredients in a small bowl. Set aside.

  2. Muffins
    3. Combine all ingredients together, except pecans, in the food processor until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry. Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4c of batter. Spoon cinnamon mixture over each muffin and top with pecans, if using. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.