Coconut Squash Muffins (Gluten Free/grain free)

A new variation, I like the consistency of these way better than the Nutty Squash ones, but the flavors are equal!

N and J both enjoyed them greatly...and if you aren't on a Candida or another special diet, I would add 2-4 Tbsp succant, honey, or maple syrup! I also dry roasted the squash this time and I found the muffins were way less wet! So, to dry roast your squash, cut the bulb off of a butter nut squash or use an acorn squash. Cut them in half and remove the seeds. Place in an oven-proof dish and set the oven to 250-300 degrees. Roast flesh side up for 30 minutes than turn the oven off. Remove from oven when flesh is soft. This stops the squash from getting excessively moist!

1 Cup dry roasted butter nut squash
1 cup finely shredded coconut flakes (unsweeted, un-sulphured.)
2 Tbsp Coconut oil
4 Eggs
2 TBSP freshly ground flax seeds (optional)
2 Tbsp or more of cinnamon
1-2 Tbsp of homemade vanilla extract
(2-4 TBSP of a sweetener if allowed)

Pre-heat the oven to 350 degrees. Butter or Oil an 8x8 pan or muffin tins. (I personally hate muffin tins...I just find them a pain, so my family has gotten used to "cut" muffins from a cake pan!) Combine the squash and coconut shreds in the food processor or blender, blend until combined. Add the oil, flax, cinnamon, vanilla and eggs. Process again until well blended. Place batter in the buttered pan or tins. Place in the oven for 30-40 minutes until lightly browned ontop and a toothpick comes out clean. If you remove from the oven to soon, the muffins will shrink and get compacted. When they are cooked all the way through they will retain their shape!

Happy eating!