GF (Great - Full) Thanksgiving Muffins
 Thanksgiving Muffins Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.8
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 18.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
View full nutritional breakdown of GF (Great - Full) Thanksgiving Muffins calories by ingredient
Introduction
These delicious, gluten free and vegan muffins are laced with a spoonful of pumpkin pie spice and given a delicious, moist flavour from acorn squash, sweet potatoes and apples. If you have a leftover, baked acorn squash half in your fridge, go on and use it! These delicious, gluten free and vegan muffins are laced with a spoonful of pumpkin pie spice and given a delicious, moist flavour from acorn squash, sweet potatoes and apples. If you have a leftover, baked acorn squash half in your fridge, go on and use it!Number of Servings: 12
Ingredients
-
1/2 acorn squash
1//4 cup ground flaxseed
1/3 cup hot water
2 tbsp canola oil
3 tbsp maple syrup
2/3 cup (4.6 oz) soft coconut palm sugar
3 tbsp tapioca starch
2 tbsp arrowroot starch
3 tbsp potato starch
1/2 cup white rice flour
1/2 cup millet flour
1 tsp guar gum
2 tsp baking soda
1/2 tsp cream of tartar
1/4 teaspoon salt
1/2 tbsp pumpkin pie spice
1 large sweet potato, grated
1 medium apple, grated
1/4 cup raisins, soaked in hot water and drained
Directions
Preheat oven to 375F and grease 12 muffin cups (don't line them - the muffins tend to stick).
Place acorn squash upside down in a microwaveable, covered casserole. Add 1 tbsp of water.
Microwave for 6 minutes, then rotate position of the casserole (if you don't have a turntable) and microwave 6 minutes longer.
Scrape squash pulp into a large bowl and set aside.
In a small dish combine flaxseed and hot water. Let stand 10 minutes, then scrape into the bowl with the squash.
Add oil, maple syrup, and coconut sugar, beat together until smooth.
In a medium bowl whisk together starches, rice flour, millet flour, guar gum, baking soda, cream of tartar, salt and spice.
Stir into the sugar mixture until just combined, then add sweet potato, apple and raisins, folding in.
Bake for 25 minutes. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Place acorn squash upside down in a microwaveable, covered casserole. Add 1 tbsp of water.
Microwave for 6 minutes, then rotate position of the casserole (if you don't have a turntable) and microwave 6 minutes longer.
Scrape squash pulp into a large bowl and set aside.
In a small dish combine flaxseed and hot water. Let stand 10 minutes, then scrape into the bowl with the squash.
Add oil, maple syrup, and coconut sugar, beat together until smooth.
In a medium bowl whisk together starches, rice flour, millet flour, guar gum, baking soda, cream of tartar, salt and spice.
Stir into the sugar mixture until just combined, then add sweet potato, apple and raisins, folding in.
Bake for 25 minutes. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.