I’ve made these muffins a few times, and the last time I accidentally left out the oil. Well, to my pleasant surprise, they were still delicious! Cutting down on oil is good for all of us, so try them both ways!
Enjoy!

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Preheat Oven to 350°

Makes 48 muffins

Ingredients:

• 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
• 1 Tbs. chia seeds
• 1 large butternut squash, peeled and grated (approx 5 cups)
• 1 ½ cup maple syrup
• 1 cup organic oil (safflower, canola, or coconut oil)
• 2 cups Apple sauce
• 2 tsp. vanilla extract
• 1 tbs. baking powder
• 1 ½ t. salt
• 2 tbs. baking soda
• 4 t. cinnamon
• 1 t. nutmeg
• 1 t. allspice
• 1 t. ginger
• 2 cups gluten-free flour
• 2 cups almond flour
• 2 cups GF oats

Instructions:

1. Combine flaxseed, apple cider vinegar, and water, in small bowl, add the chia seeds, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients. Add the flaxseed mixture. Mix well.
4. Add the dry ingredients to the wet, mix together until combined. Don’t over mix.
5. Prepare muffin tins with cupcake liners. Fill ¾ full.
6. Bake for 10 minutes, turn pans and bake another 10 or until a toothpick comes out clean