Vegan Butternut Squash Sugarless Muffins
Vegan butternut squash muffins with no sugar. They can be served with savoury meal or with jam!
Ingredients
- 1 *flax egg
- 25 ml oil I used sunflower oil
- 110 ml soy milk
- 180 g plain flour
- 6 g baking powder about 1 + 1/4 tsp
- 1/4 tsp salt
- 90 g butternut squash peeled and grated
- some pumpkin seeds for the topping
Click below for ingredient unit conversion
Instructions
- Make the flax egg. In a bowl mix 1 tbsp ground flaxseed and 3 tbsp hot water and let it sit for about 5 minutes.
- Preheat the oven to 190°C (gas mark 5). Grease your muffin tin (6 cups).
- In a large mixing bowl, sift the flour, baking power and salt. Add in the grated butternut squash and mix well.
- Into the flax egg, add the oil and soy milk and mix well. Pour this mixture into the dry and mix well until combined but please don't over mix! The mixture should be very thick but this will make the nice tall muffins.
- **Fill each muffin hole of the muffin tin with the mixture with a spoon and top with some pumpkin seeds.
- Put it in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle of a muffin comes out clean. The baking time can vary depending on the type of your oven so please keep an eye on your muffins!
- Let them cool before serving.
Notes
*1 flax egg is made with 1 table spoon of ground flaxseed and 3 table spoons of water. Just mix them together in a bowl and leave for 15 minutes (5 minutes if using hot water). It will thicken and the texture will be gloopy like egg.
**You can fill each cup to the top level, it will not spread as the butter is very firm.