YELLOW SQUASH MUFFINS _ These are SOOOO easy to make and unique yet delicious in flavor! _ Makes 12 _ INGREDIENTS: - 1 lb Yellow Squash (about 4-5 small ones), chopped - 1 Flax Egg - 1/3 cup Olive Oil (you may also use Coconut Oil) - 1-1/2 cups Chickpea Flour - 1/2 cup Coconut or Maple Sugar - 2-1/2 tsp aluminum-free Baking Powder - - 1/2 tsp Sea Salt _ DIRECTIONS: 1. Steam squash 5-8 minutes until soft. 2. Mash steamed squash with potato masher in large bowl. 3. To make flax egg, combine 1 tbsp ground flax with 2.5 tbsp water in small dish. Mix well and let sit. 4. In a separate bowl, combine dry ingredients: flour, sugar, baking powder and sea salt. 5. Combine squash, oil, and flax egg into bowl with dry ingredients and mix well. 6. Pour batter evenly into 12 -slot ceramic muffin pan lined with parchment paper muffin sheets. 7. Bake at 375 degrees F for 25 - 30 minutes until golden brown on top. Check the top and bottoms and tops of muffins to make sure they are evenly cooking. If necessary, flip muffins and bake another 10-15 minutes for even browning on top and bottom. They will be done when you stick a knife in them and the knife comes out clean. 8. Remove muffins from oven and let cool enough to handle and
enjoy! _ TIP: if you do not have baking powder (as we did not), you may use a baking powder substitute by combining 1/4 tsp baking soda with 1/2 tsp lemon juice which is equivalent to 1 tsp baking powder. Therefore, double the amount of these ingredients for this specific recipe as it calls for 2-1/2 tsp baking powder.