Vegan Butternut Squash Muffins

vitacost.com

Donna

subheading: Wet:

½ cup butternut squash cooked & mashed* (increase to ⅔ cup for gluten-free version)

1 flax egg 1 Tbsp. flaxseed meal 2.5 Tbsp. water

½ cup coconut sugar

2 Tbsp. vegetable oil

¼ cup dairy-free milk

2 tsp. white vinegar

1 to 1 ½ tsp. cinnamon powder

⅛ tsp. pink salt

⅓ cup chopped walnuts or sunflower seeds

subheading: Dry:

1 cup all-purpose flour sifted

1 tsp. aluminum-free baking powder sifted

¼ tsp. baking soda sifted

subheading: Dry for gluten-free version:

3.1 oz. gluten-free oat flour

1.4 oz. almond meal

2 Tbsp. potato starch

subheading: Crumble:

4 Tbsp. all-purpose flour

2 Tbsp. solidified cold vegan butter cut into small pieces

2 Tbsp. coconut sugar

¼ tsp cinnamon

subheading: Crumble for gluten-free version:

4 Tbsp. rolled oats

2 Tbsp. vegan butter melted & cooled

2 Tbsp. coconut sugar

2 tsp. oat flour

¼ tsp. cinnamon

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