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Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Wholesome muffins with creamy Greek yogurt and pureed cushaw squash, topped with rosemary sea salt - a flavorful and convenient breakfast or snack option.
Ingredients:
  • 1 cushaw squash - peeled, seeded, and chopped
  • 0.5 cup maple syrup
  • 0.33333334326744 cup melted coconut oil
  • 2 eggs
  • 0.33333334326744 cup plain Greek yogurt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon ground nutmeg
  • 1.75 cups whole wheat flour
  • 0.5 cup chopped pecans
  • 0.25 cup old-fashioned oats
  • 2 teaspoons Himalayan sea salt
  • 0.5 teaspoon finely chopped rosemary
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and generously grease 18 muffin cups.
  • Set up a steamer in a saucepan with 3 inches of water in the bottom. Once boiling, steam the squash until the skin can be pierced with a fork easily, around 20 minutes. Allow to cool for 15 to 30 minutes, then remove the skin.
  • Puree the squash flesh in a food processor until smooth. Set aside 1 cup for muffins.
  • Combine maple syrup and coconut oil in a large bowl, whisk until mixed. Add eggs and whisk thoroughly. Stir in squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Mix well. Gently fold in whole wheat flour, pecans, and oats until just combined.
  • Mix sea salt and fragrant rosemary in a small ramekin, gently rubbing the mixture between your fingers to infuse the salt with the aromatic oils from the rosemary.
  • Spoon muffin batter evenly into the muffin cups. Sprinkle each with a touch of rosemary sea salt for extra flavor.
  • Bake until the tops spring back when lightly pressed, for 18 to 20 minutes in the preheated oven.

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