Yield: 12 muffins
Time: 1 hour
I originally made these muffins as “birthday cupcakes” for our 2 year old, but the adults loved them too. They feature the classic combo of citrus and cardamom, enhanced by the rich floral notes of our wildflower honey, and are made with a blend of buckwheat and all-purpose flours from our friends at Almanac Grain.
They’re dairy and egg free, naturally sweetened and get bonus points for sneaking in some squash. Feel free to leave out the cardamom if it isn’t your thing and used canned puree if you don’t have the time to roast the butternut squash.
- 1/3 cup roasted butternut squash, pureed
- 1/3 cup unsweetened applesauce
- 1/3 cup banana (about 1 small banana)
- 1/3 cup coconut oil, melted
- 1/3 cup Gibbs raw liquid honey
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 cup Almanac all-purpose flour
- 1/2 cup Almanac buckwheat flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Preheat the oven to 325 degrees Fahrenheit.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper.
- Add the squash, applesauce, banana, melted coconut oil, orange zest, vanilla extract, and honey. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- In a separate mixing bowl, whisk the flours, baking powder, cinnamon, cardamom, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Stir until combined. The batter will be sticky and thick.
- Evenly distribute the batter in the muffin tins, smooth the tops of the cakes with a spatula.
- Bake until a toothpick inserted in the center of the cakes comes out clean, about 25 – 30 minutes.
- Remove the cakes from the oven and cool.
To store: Once the muffins are cool to the touch, store in the refrigerator or freezer. The muffins will keep for up to 1 week in the refrigerator or up to 1 month in the freezer.