Kabocha Squash Muffins

Ingredients

• 3/4 cup almond flour

• 1/2 cup vanilla protein powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon cardamom

• 1/4 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 3 eggs

• 2 dates, finely chopped into a paste

• 1 cup mashed kabocha squash, see note below

• 1 teaspoon vanilla extract

• 1/2 cup unsweetened applesauce

Mix almond flour, protein powder, baking powder, cardamom, nutmeg, and cinnamon in a large bowl.

In a separate small bowl, beat the eggs. Mix in the dates, kabocha squash, vanilla, and applesauce. Mix the wet ingredients into the dry.

Preheat the oven to 350 degrees Fahrenheiht and line a 12-muffin tin. Fill the muffin liners to 3/4 full.

Bake until a toothpick comes out clean when inserted in the middle of the muffins, about 25 minutes.

To make mashed kabocha squash, cut off the stem from the squash and cut into eights. The skin is edible so no need to peel, but you can if you’d rather not have the green tint to your mash. You can either boil or bake the squash. To boil, place all squash into a large pot and cover with water. Boil until the squash is easily pierced with a fork, about 30 minutes, then drain. To bake, lay the pieces out onto a lined baking sheet and place in a 400 degree Fahrenheit preheated oven until easily pierced with a fork, about 25 minutes. Once done, place in a bowl and mash until smooth.