Making Thyme for Health · by Sarah Rotavera
Maple Butternut Squash Muffins
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 11%
CARBS 37G52% OF CAL
3G FIBER21G OTHER12G TOTAL SUGAR
FAT 14G43% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Muffins made with almond flour and brown rice flour, filled with butternut squash, maple syrup, and spices. A naturally sweet, gluten-free breakfast treat.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup brown rice flour
- 1/4 cup almond meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup mashed roasted butternut squash*
- 1 whole egg**
- 1/3 cup maple syrup
- 1/3 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1/2 cup chopped pecans
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 11%
CARBS 37G52% OF CAL
3G FIBER21G OTHER12G TOTAL SUGAR
FAT 14G43% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 341mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.