Squash breakfast muffins

Ingredients

  • 1 egg
  • 1/4 c Truvia baking blend
  • 1/2 c coconut sugar
  • 1 c baked squash*
  • 1 tsp vanilla extract
  • 1/2 c applesauce
  • 1/2 c vanilla Greek yogurt
  • 1 c quinoa flour
  • 1 1/2 c almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg

*Cut the squash down the middle and place on a baking sheet. Drizzle with olive oil and bake at 350 for 30-45 minutes, until tender. Scrape out a cup full.

Topping (optional):

  • 2 tbsp butter
  • 5 oz cream cheese, softened
  • 2 tbsp Truvia baking blend
  • 1 tsp vanilla extract

Directions

Mix together egg, Truvia, coconut sugar, squash, vanilla, applesauce and Greek yogurt.

In a separate bowl, combine flour, baking powder, baking soda and nutmeg.

Combine both mixtures together and bake batter in a mini muffin tin at 350 for about 20 minutes.

Top with optional cream cheese frosting or, for a healthier version, Greek yogurt.

This recipe is courtesy Healthy Hairdresser Addie.