These muffins are packed with tons of healthy goodies and guilt-free to eat first thing in the morning!
They are a great source of fiber, promote good digestion, and have a significant amount of different vitamins and minerals.
The amount of sugar was reduced from the original recipe to ¼ of the cup. You can also omit the sugar completely or substitute it with Medjool dates. The butternut squash, apple, pineapple, and cranberries will give satisfy your sweet tooth without the extra sugar.
For this recipe, I used organic, freshly stone-ground all-purpose flour and organic oat flour. If you are avoiding gluten these days, you can experiment with just the oat flour or use the gluten-free mix to substitute the wheat flour.
The muffins are very moist and can be stored in an airtight container for 3-4 days on the counter. They are also perfect to freeze for later.
This recipe makes 12 muffins.
Butternut squash contains a type of fiber that’s not digestible. If you have diabetes, it can help to keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested slower, which helps keep blood sugar from rising as well.
The pineapple, in addition to the dietary fiber, has bromelain. It’s a type of enzyme that is promoted as a dietary supplement for reducing pain and swelling, especially in the nose and sinuses, gums, and other body parts.
These flavorful, healthy muffins are great to make ahead for a quick grab-and-go breakfast or to eat as a snack throughout the day.
Luba Serebrenik is an Integrative Nutrition Health Coach and an Integrative Energy Therapy (IET) practitioner. Her website can be found here.
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