Nutritious Roasted Cushaw Muffins Topped with Rosemary Sea Salt

Ingredients 0/14

Step 1

Lightly heat your oven to 325°F (165°C) and grease a muffin tin with 18 cups. Next, set up a steamer basket in a saucepan with about 3 inches of water and bring it to a boil. Add the squash, cover it, and let it steam until the skin is soft enough to pierce easily with a fork—this usually takes around 20 minutes. Once it's cool enough to handle, peel off the skin and scoop out the flesh.

Step 2

Pop the squash into a food processor and blend until smooth, then set aside 1 cup for the muffins. In a large bowl, mix together the maple syrup and coconut oil until well combined. Beat in the eggs, then add the squash puree, Greek yogurt, baking soda, cinnamon, vanilla, salt, ginger, and nutmeg. Stir everything together, then fold in the whole wheat flour, pecans, and oats just until the batter comes together.

Step 3

For a tasty topping, mix the sea salt and rosemary in a small dish, rubbing them between your fingers to release the rosemary’s flavor. Spoon the batter evenly into the muffin cups, then sprinkle a little of the rosemary sea salt on top of each one. Bake for about 18 to 20 minutes, or until the muffins feel springy when you gently press the tops. Enjoy!