Butternut Squash Muffins (Dairy Free)

1. 1

   Preheat the oven to 350u00b0F. Line a 12 muffin tin with muffin liners.

2. 2

   In a large bowl, combine the sugar, agave, sugar, oil and eggs, and beat until the mixture is well blended.

3. 3

   Sift the flour and the baking powder into the bowl. Add the rest of the ingredients (cinnamon, salt, ginger and squash) and stir everything together with a wooden spoon.

4. 4

   Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.