Vegan Squash Corn Muffins

This is a variation on a muffin recipe from one of my favorite cookbooks, Feeding the Whole Family by Cynthia Lair. My girls love them and they make a great snack, breakfast or side dish. They also freeze well.

1 cup cornmeal
1 cup oat flour
1 cup almond meal
1 tablespoon baking powder
1/4 teaspoon salt
2 cups squash puree
1/3 cup vegetable oil
1/2 cup maple syrup
1/2 cup water

Cook and puree the squash or sweet potato (I like to use a hand blender) Pre-heat the oven to 375 degrees. Lightly oil muffin tins or line with paper muffin cups. Mix cornmeal, oat flour, baking powder and salt in a bowl. In a separate large bowl whisk together squash, oil, maple syrup and water. Add dry ingredients to wet ingredients and mix until just combined. Spoon the mixture into the muffin tin. Bake for 25-30 minutes. Top of muffins should be slightly cracked when done.


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