Blueberry Butternut Squash Muffins
This is a recipe I’ve been playing around with for some time.  The  original idea came from this recipe.
If you read my blog regularly, you know that I love Meghan Telpner and often use her recipes, or bits and pieces thereof 🙂  This one actually came from one of her assistants.  I started off using 2 kinds of sweeteners, as the original called for, but found we didn’t think it needed that much.  So I’ve made it with maple syrup, or coconut palm sugar (my fav. low GI sweetener) and this time I tried it with raw honey.  I’ve also used various kinds of flour in this recipe, including oat, brown rice, premade gluten-free blends, arrowroot, tapioca, etc…  This time I used a mix of besan (ground chickpeas), oat and brown rice flours.  I think this might be the one that’s baked up lightest and fluffiest so far.  This is also the first time I’ve used blueberries in this particular recipe.  I usually use dates or raisins.
Here’s what I did…
 Cut in half a beautiful butternut squash I bought at our favourite organic farm (Simpler Thyme in Waterdown, On.)
 Roasted it for 45 minutes in a 400F oven (on a baking sheet lined with parchment paper)
 Cooled, then mashed the squash
 Put it into the bowl of my stand mixer with 2 organic eggs
 And 1/4 cup extra-virgin olive oil (I usually use coconut oil for this, but thought it would make a change) and 1/2 cup raw honey
 Mixed it all together 
 Then added 1/2 cup oat flour (I just ground the oats myself), 1/2 cup chickpea flour and 1/2 cup brown rice flour
 Added 3 tablespoons lucuma, 2 tablespoons chia seeds, 2 teaspoons baking soda, 2/3 tsp. Celtic sea salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon & 1/2 teaspoon ground nutmeg
This is lucuma.  Some info. on it can be found here.

 Then I added 2/3 cup chopped, raw walnuts
 And one and a half cups frozen blueberries
 Folded them in gently and then dolloped the mixture into large muffin liners
 I baked them for 28 minutes at 350F (rotating trays halfway through cooking time)