Ingredients
24
24 servings
- •3 cups all-purpose flour
- •1 cup white sugar
- •1 cup brown sugar
- •2 teaspoons ground cinnamon
- •1 teaspoon baking powder
- •1 teaspoon ground nutmeg
- •½ teaspoon ground cloves
- •½ teaspoon baking soda
- •¼ teaspoon freshly grated nutmeg, or more to taste
- •1 cup fresh cranberries, or more to taste
- •2 cups mashed, cooked butternut squash
- •4 large eggs, lightly beaten
- •½ cup coconut oil
- •½ cup safflower oil
- •1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Nutritional Facts
Per 24 servings
- Calories: 228
- Carbohydrate: 32g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 18g
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