Fluffy Squash and Chia Muffins from the I Quit Sugar Cookbook.

squash muffins

 Quick breakfast, easy snack, savory dessert, terrific soup accessory. These muffins have it all going on. The bonus? They're packed with whole nutrients and a pile of decadently healthful ingredients: chia, squash, almond meal, basil... 

Not to mention they're incredibly easy and pretty much foolproof. (I appreciate this. My baking skills aren't always perfect.)

This is the next foray into the I Quit Sugar Cookbook share-extravaganza: I am in love with this cookbook and so happy to share the highlights with you here! 

I made a couple of swaps in for the ingredients listed in the cookbook, based on what we had handy. We happened to have some pre-roasted squash in the fridge, so I subbed that in for the chopped squash called for. I also stuck with just chickpea flour instead of blending buckwheat + chickpea, as recommended. This definitely made for a cakier texture, but was actually pretty good! 

I Quit Sugar has a Paleo slant, in general (although almost everything is adaptable for a vegan/ vegetarian diet). This recipe calls for eggs; I swapped in 2 tbsp of flax meal stirred into 6 tbsp hot water. This 'flax egg' accomplishes the same thing, as it adds fat and allows other ingredients to bind. Have you tried this before?

So, Fluffy Squash and Chia Muffins. Here we go. 
Yield: about 12

1/2 cup butternut or kabocha squash
2 cups gluten-free flour (I used chickpea flour)
1 cup almond meal
sprinkle of cinnamon
1 tsp baking powder
handful of basil leaves, chopped
fistful of chia seeds {can we just talk about how 'fistful' is the best baking measurement ever? love this}
2 flax eggs (see above)
2-3 tbsp granulated stevia (I omitted this; the squash was perfectly sweet on its own)
2 tbsp olive oil
handful of pumpkin seeds (I used the seeds from the squash I'd roasted the day before; bake these with a little olive oil and salt at 350F for 20 minutes on  tray)

1. Preheat oven to 350F.
2. Grease a muffin tray with a little olive oil or vegan butter.
3. Grate squash with a food processor or grater (you need about 1 cup of squash), or use 1 cup roasted squash.
4. Combine squash, almond meal, cinnamon, baking powder, basil and chia. 
5. In a separate bowl, combine flax eggs, stevia and oil. Add to squash mixture, adding enough water to make a batter-like consistency.
6. Spoon into muffin cups and pop into the oven. 
7. After five minutes, sprinkle muffins with pumpkin seeds and bake for 10 minutes more.

Allow these puppies to cool for about 10 minutes once they come out of the oven. Store leftovers in the fridge. Revel in your baking genius. 

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Hey, this post contains affiliate links to IQS. I really stand behind what Sarah’s doing and want to share this work with as many people as I can! When you click on the above links and purchase any of her products, I make a small commission (which goes directly into our kale fund… which indirectly fuels this blog.) I appreciate your support and I am so excited for your sugar-quitting adventure. xo

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Posted in breakfast, cookbook review, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks

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