Jamie Oliver’s Butternut Squash Muffins (Healthy Option)

Sometimes when I get unmotivated or a little bit moody, I like to bake something nice for my family or boyfriend. It’s the process of laying out all the ingredients, (or shopping for them) and mixing it altogether, decorating the finished product… something about it is so satisfying!
So since it is nearly my faaavourite time of the year, the other day I decided to make my favoriteย treats of all time, Jamie Oliver’s Butternut Squash Muffins in.. HALLOWEEN edition!


These cupcakes always cheer me up so much, they smell like the beginning of autumn, crisp and warm at the same time, so cinnamon-y it makes you wanna live in fallen leaves and chili weather forever! Light some candles on the side, and the cheering up is good to go!
Here are Jamie’s ingredients & recipe (instead of flour and sugar, I use coconut flour or almond flour and honey! They never grow into fat muffins this way, as regular flour is easily risen but I guess that’s the price you have to pay for trying to be healthy. Skimpy looking but nice muffins! And this way, there is nothing bad in there that you shouldn’t eat!) slightly edited:
  • 400 g butternut squash, cooked soft in the oven than mashed up!
  • 200 g organic honey
  • 4 large free-range egg whites
  • pinch of pink Himalayan salt
  • 250 g coconut or almond flour
  • 2 heaped teaspoons baking powder
  • 1 handful walnuts, crushed
  • 1,5 teaspoon ground cinnamon
  • 175 ml extra virgin olive oil or organic coconut oil
  • For the frosted cream topping

  • zest of 1 clementine
  • zest of 1 lemon
  • juice of ยฝ lemon
  • 140 ml soured cream
  • 2 heaped tablespoons icing sugar, sifted
  • lavender flowers or rose petals, optional
  • 1 vanilla pod, split length ways and seeds scraped out

The rest of the “method” is quite straight forward, mix wet ingredients then mix ย dry ingredients. Mix the two together, and put into cupcake holders. Put into the preheated oven at 220 Celsius, for about 25-30 minutes (coconut and almond flour always take longer to bake!)

I have left a link to Jamie’s original recipe down bellow. This is such a good option for the whole family, don’t be frightened by the “vegetable ingredient”… It’s so sweet!
I put mine into little Halloween cupcake holders and left them out for the whole family to enjoy ๐Ÿ™‚

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