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Squash Muffins

| Gluten Free |

You know how when you try to eat plantains while living in the Midwest, you get some duds? I mean, it's not the plantain's fault that we are shipping it thousands of miles and asking it to turn out.


So, what do you do with those green plantains that are skipping right over yellow/brown, and just starting to shrivel? Make them into flour!

(If you're a lucky duck, and got some gorgeous plantains, this is what you do with those gals)

FIRST UP... The Pancakes (flour recipe below).



  • 2 cups of squash pureed (you can use leftover or get canned). You can also puree in one or two apples for some sweetness.

  • 1.5 cups all purpose gluten free flour

  • 1.5 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup honey

  • 2 tablespoons unsalted butter, melted


  1. Preheat the oven to 350. Lightly grease a muffin tin.

  2. Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl.

  3. Make a well in the middle of the dry ingredients and add eggs, honey, butter, and the 2 cups of apple-squash puree.

  4. Stir the wet mixture together in the well and then mix to combine with the dry ingredients.

  5. Spoon mixture into prepared muffin tins.

  6. Bake at 350 for 18-22 minutes, until a toothpick inserted in the center comes out clean.

  7. Cool completely. Store on the counter for 2-3 days, in the fridge for a week or in the freezer for up to 5 months.

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The Author:

Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive.

I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.



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