Acorn squash muffins. With no gluten. No sugar. No dairy or eggs. Are they any good? I sincerely hope so. I say this with chagrined honesty because I can't lie to you, my dear readers. I made these a while ago and can't remember what they taste like. I recall liking them enough that I saved the recipe. I have a memory of my housemates saying they were good. However, as my cognitive psychology professor liked to tell us, "Brains are funny things. Just because you have a memory of something doesn't mean it actually happened." Good point. Nonetheless, my memory is telling me these were good muffins. Not the kind of good you take to a party, but rather the kind of good you eat for breakfast. You know, the healthy kind.
My intention was to bake these again so I could be sure they were tasty. It makes me nervous to put up a recipe when I've only made it once. But my ND has me on a low-amine diet (more on that to come soon), which means no bananas. And since I don't know how long I'll be avoiding that most convenient of fruits, I decided to share the recipe rather than let it languish in blogger draft limbo. Who wants to wallow in limbo? Not these muffins. They have a destiny, and deserve to be given the chance to shine.
Now I'm imagining my little muffins singing and dancing on Broadway. Like a proud mama, I'll watch them from the front seats, tearing up as they take their final bow. They may not be the prettiest muffins on stage, but bless their hearts, they can dance.
Right. As this post just took a u-turn into crazyville, I think it's bedtime for me. If I stay up too late, this is what happens. My food starts talking to me. And dancing. So goodnight all. If you try these (and I imagine after that stellar introduction, you're really dying to right now), please leave us all a comment and let us know what you think. Honestly. Not only do other readers want to know if they're any good...so do I. I promise if you don't like them, I'll be a good mother and shield my babies from the truth.
Acorn Squash Muffins
1/2 cup potato starch
1/4 cup sorghum flour
1/4 cup cornmeal
1 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/8 tsp. sea salt
2 1/2 Tbsp. flax seed meal
3-4 Tbsp. water
2 small/medium ripe bananas
3/4 cup mashed acorn squash
1/4 cup grapeseed oil
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flours, baking powder, spice, and sea salt. Set aside.
- In another bowl, stir together the flax seed meal and 3 Tbsp. of water. Let sit for 2-3 minutes. Whisk in the bananas, acorn squash, and grapeseed oil.
- Stir together the wet and dry ingredients. Add 1 more Tbsp. of water if needed.
- Fill greased mini-muffin tins and bake 20 minutes.
This post is sheepishly linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.