Tuesday, November 9, 2010

Acorn Squash Muffins (Gluten-Free, Sugar-Free, Vegan)

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
Print-Friendly Option

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

  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, whisk together the flours, baking powder, spice, and sea salt. Set aside. 
  3. 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. 
  4. Stir together the wet and dry ingredients. Add 1 more Tbsp. of water if needed. 
  5. Fill greased mini-muffin tins and bake 20 minutes. 
Makes 18-20 mini-muffins

This post is sheepishly linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.


Maggie said...

You are too funny Iris! They sure sound good, I love acorn squash but I've never thought about using them in muffins! Hope you got your sanity back last night...

Miz Helen said...

I love this recipe and I am going to make it soon. Your photo makes me want one of those muffins right now. Thank you for sharing the recipe.
Miz Helen

The Gluten-free 'Dish' said...

I love your dancing muffins, Iris! You are so funny! They look delicious. I love the idea of the acorn squash.

Kim - Cook It Allergy Free said...

This post is hysterical, Iris! I love it! And I do not think it took a turn into crazy-ville! It just put a huge smile on my face! LOL But now you certainly have me intrigued! I may be making these this week for breakfast! I will keep you posted to let you know if these babies are dancing for me!

Wendy @Celiacs in the House said...

Such pretty muffins. Too pretty to hide in blogger draft limbo. Thanks for the chuckle.

Linda said...

They do look good. I've never used acorn squash in baking, but I'm sure it's good like other squashes. Thanks for sharing the recipe, even if you don't remember the results very well.

Kimberly said...

I'm gonna try to make these maybe tomorrow--key word there is 'try'. I'll let ya know how they turn out if I do get to make them. They sound yummy! I've also been wanting to try your bread recipe from your last post.

Grace said...

Are these the muffins I ate when Shani and I were visiting? Because if so, I really enjoyed them...especially with the hot cereal with agave nectar you made. Yum.

Iris said...

@Kimberly, no pressure at all. If you get around to them, I'd love to hear what you think. If not, I'm sure I'll be able to eat bananas again someday and I'll make them then. :)

I Am Gluten Free said...

Yay. No tapioca starch or gum. And yet, they still look delicious! Can't wait to try my hand at them. Tomorrow morning!

Iris said...

@Grace - Good question. I think they were. Alright, proof that they were good! :)

Laura said...

These came out great! I used millet instead of sorghum flour and I added some dried cranberries for extra texture and a tiny bit of sweet in an otherwise perfectly savory muffin. Loved them!


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