This recipe can be made as 1 dozen muffins or a loaf…up to you, whatever is easiest. I LOVE making them into muffins and using them for sliders.
- 3/4 cup almond flour – fine ground (not almond meal)
- 2 tbsp coconut flour
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1 c cooked (and cooled) butternut squash
- 3 tbsp coconut milk (or milk of choice)
- 1/2 medium green tipped banana
- 3 eggs
- 1/2 cup bacon grease (or coconut oil)
- 1-1/2 tbsp rosemary
- 1 tbsp garlic granules
Pre-heat oven to 350F
Place dry ingredients in a medium bowl and with a fork blend together
In a blender, place the remaining ingredients (squash, coconut milk, banana, eggs, grease/oil, garlic and rosemary)
Blend for 15 seconds or until you can see all ingredients are blended together beautifully (it doesn’t take long)
Now, pour the wet ingredients into the dry ingredients and using a little elbow grease (or hand mixer), mix until it’s lump free
Let the mixture sit for 5 minutes (coconut flour absorbs lots of liquid)
Pour into 12 greased muffin tins or 12×12 greased baking pan
Place on the middle rack inside the oven and bake for 30 minutes, or until the sides are golden brown and the bread is firm (you can use the old knife in the center trick too)
Let cool and eat up.
COMMENTS: These are almost identical to the Butternut Rosemary bread recipe, except lighter. Both work really well for sliders or as a side to any meal. You can omit the banana if you choose, I find it adds a nice sweetness to the bread and helps balance out the salt and garlic. Also, sweet potato can replace the butternut squash, but I like using the squash for the Sugar Detox.