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Five Spice Delicata Squash Muffins

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

For the Five Spice Powder:

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed anise seed or 1 star anise ground
  • 1/4 teaspoon crushed fennel seed
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground cloves

For the Muffin Batter

  • 1½ cup grated delicata squash seeds removed before grating
  • 3 cups brown rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cup coconut sugar
  • 3 bananas fresh or frozen
  • 1 cup coconut milk or milk of your preference
  • 1/4 cup melted coconut oil butter or ghee
  • 1 teaspoon vanilla extract

For the Frosting

  • 1/2 cup butter softened
  • 1/3 cup honey

Instructions

  1. Preheat oven to 350. Line a muffin tray with muffin cups, set aside.
  2. In a large bowl, combine the brown rice flour, baking powder, baking soda, five spice powder blend, coconut sugar and sea salt and whisk to combine. Set aside.
  3. In a medium bowl, mash the bananas, coconut milk, coconut oil and vanilla extract until combined.
  4. Mix the wet ingredients into the dry, then fold in the grated delicata squash until evenly distributed.
  5. Fill the lined muffin trays with the batter, then bake for 20 minutes or until the tops are browned evenly.
  6. Allow to cool for a few minutes in the pan before transferring the muffins to a cooling tray.
  7. When fully cooled, frost with the honey butter frosting.

For the frosting:

  1. Mix the honey and butter together until smooth. Keep at room temperature before frosting the muffins (and if you don’t want to frost, just keep this honey butter out on the table so people can help themselves as they’re eating their muffins bite by bite. But who wouldn’t want to frost?)