Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
Description
Made with Greek yogurt, pureed cushaw squash, and topped with rosemary sea salt, these wholesome muffins make a flavorful on-the-go breakfast or quick snack.
Ingredients
•
1 cushaw squash - peeled, seeded, and chopped
•
1/2 cup maple syrup
•
1/3 cup melted coconut oil
•
2 eggs
•
1/3 cup plain Greek yogurt
•
1 teaspoon baking soda
•
1 teaspoon ground cinnamon
•
1 teaspoon vanilla extract
•
1/2 teaspoon salt
•
1/2 teaspoon ground ginger
•
1/4 teaspoon ground nutmeg
•
1 3/4 cups whole wheat flour
•
1/2 cup chopped pecans
•
1/4 cup old-fashioned oats
•
2 teaspoons Himalayan sea salt
•
1/2 teaspoon finely chopped rosemary
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
2
Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
3
Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
4
Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
5
Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
6
Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
7
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.