Plum Spice Honeynut Squash Muffins
Flax egg: (1 1/2 tablespoons golden flax seed meal + 4 tablespooons water)
3/4 cup butternut squash puree
2 tablespoons apple sauce
2/3 cup coconut sugar
1/4 cup maple syrup
1/4 cup olive oil or coconut oil
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 tsp apple pie spice
1/8th tsp cardamom
1/2 cup coconut milk or cashew milk
1/2 cup almond flour
3/4 cup gf oats
1 cup gf flour
2 small plums, sliced
(optional, highly recommended though)
1 1/2 tablespoons coconut sugar
1 3/4 tablespoon gf flour
1 tablespoon roughly chopped pecans
1 tablespoon dates
3/4 tablespoon coconut oil
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Lightly grease a brownie or muffin tin. In a large bowl, mix together flax egg ingredients and allow to rest for 5-10 minutes.
Add apple sauce, butternut squash purée, coconut sugar, olive or coconut oil, maple syrup, and vanilla extract. Whisk well to combine. Stir in baking soda, salt, cinnamon, apple pie spice, and cardamom and mix. Add milk and whisk once more.
Add almond flour, oats, and gf flour — stirring until just combined. The batter should be thick but scoopable.
Divide batter evenly among your brownie or muffin tin, filling all the way to the top or just a bit below. Set aside.
In a medium sized bowl add all crumble ingredients. Mix and mash the ingredients with a fork or with your hands. The consistency and texture should be similar to wet sand. Top the muffin batter with 2 plum sliced and a generous portion of the crumble (evenly divide the mixture, make sure its enough for all of them)
Pop the muffins in the oven and bale for 30-35 minutes or until the muffins are golden brown and a knife stuck into the center comes out completely clean.
Once done baking, allow to cool for 10-15 minutes. Enjoy warm!