Description

1-bowl kabocha squash cranberry muffins made with leftover cranberry sauce on top. Perfect to use up extra holiday roasted squash and cranberry sauce!

Ingredients

2 flax eggs (2 TBSP ground flax seed + 6 TBSP filtered water)
1 cup gluten-free old-fashioned rolled oats
1 cup gluten-free oat flour
1 1/2 cups roasted kabocha squash (about 1/2 roasted squash)*
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/4 cup maple syrup
1/4 cup unsweetened almond milk
1/3 cup unsweetened apple sauce
~1/3 cup Low-Sugar Orange Cranberry Sauce (or sub any cranberry sauce or 1/2 cup dried cranberries)

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut winter squash in half and remove pulp and seeds. Place face-down on parchment. Bake for 30-45 minutes (depending on squash size). Remove from oven, allow to cool, then scoop the insides out.
Turn the oven temperature down to 350°F, and line a muffin tin with baking cups or, alternatively, spray with avocado/coconut oil.
In a large bowl, prepare your 2 flax eggs by combining 2 tablespoons ground flax seed and 6 tablespoons water. Set the mixture aside to gel for 5-10 minutes.
Add the kabocha squash, maple syrup, almond milk, and apple sauce and stir to combine.. Add the oats, oat flour, baking powder, cinnamon, ginger, and nutmeg and stir again. The mixture should be thick and creamy but not clumpy.
Divide mixture between 12 muffin cups and top each with 1 heaping tsp of orange cranberry sauce*. Swirl with a toothpick or spoon to distribute it over the top of the muffins.
Bake the muffins for 20-25 minutes. Watch them closely towards the end and remove from oven when lightly browned on top. Allow to cool slightly, then enjoy!
Store leftover muffins in the refrigerator for up to one week and freeze for long term storage.

Notes

If you don’t have kabocha squash on hand, any winter squash will do. Use the same method detailed above to roast and add to the recipe.

If you’re making this recipe and realize you don’t have any leftover cranberry sauce as topping and don’t want to make some, fold fold in 1/2 cup dried cranberries into the batter instead!

Prep Time: 1 hour 15 mins
Cook Time: 30 mins
Category: Muffins, Breakfast, Snack
Method: Oven-Bake
Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free