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Ayurvedic Butternut Squash Muffins

Ingredients

Sweet Spice Mix

Pop them together in a container and stir/shake so they are evenly mixed. Preferably grind the whole spices if you have them, otherwise use powders. This mix is perfect for cool mornings and will enhance the sweet taste of foods. 

Directions

  1. Preheat your oven to 350 degrees Fahrenheit/180 degrees centigrade
  2. You can line the muffin tins with baking cups (optional)
  3. Whisk your eggs/flax eggs briskly with a fork for 1-2 minutes.  Then add your pre-cooked squash and mash it in with a fork.   Once that is combined stir in the maple syrup and coconut oil/ghee/melted butter.
  4. In a separate small bowl, mix all the dry ingredients – the almond meal/flour, salt, baking powder, baking soda and spice mix. 
  5. Once you have mixed everything together and add to the wet ingredients.  Just mix as much as you need to avoid over-mixing.  Finally, stir in the cranberries/dried fruit.
  6. Divide your mixture into 6 muffin cups and dust with the shredded coconut (optional).
  7. Bake for 25 minutes or until the tops begin to brown.

Notes

Fall’s dry, light and windy days will make you crave heavy, grounding foods like winter squash and nuts. These muffins deliver deep nourishment. This is a grain-free, high protein recipe. 

The drying and astringent qualities of the soft fruit balance with the moist natural fats and sweet warming spices for a complete breakfast. 

Dosha Type

This recipe is appropriate for all three doshas in the fall months when butternut squash is readily available. 

Enjoy in moderation. 

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