Guest Post By: Rebekah Thompson of survivingtoddlerhood.com
Fall is finally here! In West Michigan we aren't having any extreme weather changes yet, our summer was pretty cool, we could pretend it is still summer but I don't want to. :)
this or this you can hide it in smoothies or pancakes. And you can put it in baked goods. Today I'm going to share a recipe for Butternut Spice Muffins that is toddler approved. In fact, today as I was making these I had a toddler twisting himself around my legs to get as many tastes as possible and after they were baked he did a dance every time he got to eat one. :)
Butternut Spice Muffins
1 c. cashew meal
1/2 c. millet flour - for grain-free version use buckwheat flour, quinoa flour or one of these grain free flour options.
1/3-1/2 c. sugar - I use turbinado or sugar cane crystals.
1 t. baking soda
2 t. cream of tartar- optional
1 t. cinnamon
1/2 t. nutmeg
1/8 t. ginger
3/4 c. roasted and mashed or pureed butternut squash
1/4 c. olive oil
1 T. apple cider vinegar
Preheat oven to 375F. Whisk first eight ingredients together. Add wet ingredients. Using a spoon stir everything together until just combined. Fill prepared muffin tins 2/3 full. Bake for 20-25 minutes. Makes 7-8 muffins.
Surviving Toddlerhood. She has been married for five years and has two little boys right now, a new toddler and a preschooler. She is surviving this season of life with coffee, chocolate and Jesus. She has a passion for healthy living, birth, exercise and littles.You can find her on Facebook and Instagram.