https://www.copymethat.com/r/ypIsRSwp0/gluten-free-peanut-butter-squash-muffins/
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ypIsRSwp0
2024-04-24 22:34:50
Gluten-Free Peanut Butter Squash Muffins
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Ingredients
Steps
- To make my Gluten-Free Peanut Butter Squash Muffins: Preheat the oven to 350 degrees. Oil 1 ½ muffin tins. Mix 1 Tbs. flax with 3 Tbs. warm water in a mug or small bowl. Stir and let sit for 10 minutes until it forms a gel. Grate 2 or 3 yellow squash (unpeeled) and squeeze it dry. Let it drain while you prepare the rest of the ingredients. Mix 2 tsp. apple cider vinegar into 1 cup non-dairy milk to make buttermilk. It will curdle. Let it sit for 5 minutes. In a bowl, combine the buttermilk (milk/vinegar) mixture, flax gel, 3 Tbs. maple syrup, 1 tsp. vanilla and 3 Tbs. peanut butter. Mix until smooth. In a large bowl, combine 2 cups gluten-free flour blend, ¼ cup brown sugar, ¼ cup cane sugar, 1 Tbs. baking powder, 1 tsp. baking soda, 1 tsp. guar gum and 1 tsp. salt.
- Add the wet ingredients into the dry ingredients and stir until just combined. Fold in the squash. Spoon the batter into the oiled muffin tins. Fill them ¾ of the way full. Bake for about 25 to 30 minutes or until a toothpick comes out clean. Let the muffins cool in the tins for 5-