Learn how to make healthy vegan butternut squash muffins for Halloween. You’ll need a grater, blender, Halloween muffin tin and 20 minutes of your time.
- 120g (0.7 cups, 4.2oz) raw buckwheat, soaked
- 120g (1.3 cups, 4.2oz) oat bran
- 1 tbsp. sesame seed paste (tahini)
- 300g (1.2 cups, 10.6oz) oat or rice milk
- ½ tsp. of Himalayan salt
- 2 tsps. cinnamon
- 2 tsps. ginger powder
- ⅛ tsp. of cardamom
- ⅛ tsp. of ground nutmeg
- 2 tbsps. + 2 tsps. of date sugar or xylitol or 6 Medjool dates (stone removed)
- 2 tbsps. poppy seeds
- 2 tsps. low-sodium baking powder
- 2 packed cups (about 280g, 10oz) finely grated raw butternut squash
- Soak buckwheat groats overnight, then rinse and drain.
- Heat oven to 175 C (350 F).
- Grate the butternut squash finely.
- Put all ingredients, except squash, poppy seeds, baking powder and chocolate into blender and blend until smooth and homogeneous batter forms.
- Blend in the baking powder.
- Finally mix in poppy seeds and grated squash.
- Divide the batter between 12 muffin forms.
- Bake in the middle rack for 35 minutes. Remove from oven, drizzle some dark chocolate on top and let cool.
Use my healthy chocolate sauce and/or any preferred jam for decorating the muffins.
- Method: Baking
- Serving Size: 1 muffin
- Calories: 130 kcal
- Sodium: 106mg
- Fat: 3g
- Saturated Fat: 0.6g
- Carbohydrates: 22g
- Fiber: 4.3g
- Protein: 4.4g
Keywords: butternut squash muffins