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Butternut Squash Muffins
Ingredients
  • 1 cup cassava flour Otto's preferred
  • ⅔ cup flax seed meal golden preferred
  • 4 eggs
  • ⅓ cup butternut squash cooked, smashed to measure, leftover squash works great (can also use canned pumpkin)
  • ⅓ cup avocado oil or preferred traditional fat, melted
  • ⅓ cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon baking soda , sifted
  • ¼ teaspoon sea salt
Steps
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