Jeff grew way too much squash in his garden this year. They just took off. I was trying to think of ways to use them and I think it was Jeff who came up with squash bread. I didn’t even think that was a thing. But it was, and I had a muffin pan so I decided to make squash bread muffins. I was going to make them sweet and savory. Here is the sweet bread recipe.
Ingredients
1.5 Cups Almond Flour
3/4 Cup Granular Swerve
1/4 Cup Brown Swerve
1/2 Cup Softened Coconut Oil
1 Large Egg
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1 tsp Baking Powder
1.5 Cup Grated Squash
Instructions
Preheat your oven to 375. Spray your muffin pan with coconut oil if you’re not using liners. Mix in all your ingredients except the squash. Once the mixture is smooth add in your squash. Fill each muffin cup about 3/4 full and bake for 25 minutes. Easy Peasy!
Nutrition info based on MyFitnessPal: Per serving (1 muffin) 170 Calories, 16.5g fat, 1.9g Net carbs, 3.7g protein.
