These Nut Flour Muffins turned out so good, I was really surprised they stayed together. Keely loved them and ate 2 before going to bed tonight. You could substitute in different nut flours too. I just used these because they are what Keely can have. I think almond flour would be really good too. Keeping them in the fridge after is best for holding them together.
1 cup pecan flour (ground in magic bullet)
1 cup cashew flour (ground in magic bullet)
1 cup butternut squash puree
1/2 cup coconut oil melted ( I was running out so it was a tad bit under a 1/2 and they were perfect)
1 tsp vanilla
1 tsp baking soda
1/2 – 1 tsp stevia powder
Dash of salt
Preheat oven to 350 degrees. Mix batter and put in fridge for at least 1 hour. Grease muffin pan and scoop batter into each tin. Cook for 28-30 min. Makes approximately 12 muffins.
