I know what you’re thinking.
And I only know because I’m thinking it too.
Well the rumors are true—this IS, in fact, a new recipe! Sadly, the kitchen and I were going through a serious break-up for a few weeks there and as much as I tried to plead for a less dramatic alternative, we just couldn’t seem to work out our differences.
But in all reality, my schedule was driving me bonkers and I could barely find time to breathe, let alone bake. Finally the end of the semester is drawing near and so is the light at the end of the tunnel! (Along with graduation, a move, and the rest of my life, but lets leave all of that for another post, shall we?)
Besides, I brought muffins 8)
I was looking for something comparable to my GF pumpkin muffins, but with a bit more staying power. After a major flop, my craving for peanut butter took over and these came alive!
Vegan & Gluten-free Peanut Butter & Butternut Squash Muffins
Yield: 14-18 muffins, depending on size
Time: 45 minutes
- 1 1/2 cups Gluten-Free All Purpose Baking Flour (I used Bob’s Red Mill)
- 1/2 cup Gluten-free Oats
- 3/4 tsp xanthan gum
- 3/4 cups sweetener (I used Stevia, but you can also use sugar or agave nectar)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 15-oz can butternut squash puree
- 1/2 cup peanut butter
- 3/4 cup water
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together flour, oats, xanthan gum, sweetener, baking powder, baking soda, and salt.
3. Stir in butternut squash puree, peanut butter and water until combined. Pour mix into greased muffin tins until filled just below the top.
5. Bake for 27-30 minutes, depending on size of muffins. When muffins are done cooking, allow to cool for 5 minutes before serving.