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


  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

Find the original recipe at The Daily Dietribe.