4 oz butter
1/2 cup coconut sugar
2 large eggs
1/2 cup cooked butternut squash
1.5 large bananas (2/3 cup)
5 oz chocolate or carob chips
2/3 cup coconut flour
2/3 cup ground almond meal
2/3 cup tapioca flour
3/4 tsp kosher salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamom
Preheat oven to 375’F. Line muffin pans with 14 paper cases.
Combine sugar and butter in mixer until soft. Add eggs and mix well. Add squash and bananas and mix until well combined. Add chocolate/carob chips.
In a separate bowl sift together flours, almond meal, baking powder, baking soda, salt, and cinnamon. WIth a spatula, stir into banana mixture until just combined.
Spoon mixture into muffin pans. Bake 20-24 minutes or until top is browned and muffins are springy. Do not overbake. Check at 20 minutes.
We Can Jam 