Hello my name is Maria and I can't stop with all the squash love! We only get pumpkins once a year so I'm taking advantage of this to create all the fun recipes I want before this beautiful season is over.
One things that I mention quite a lot in my Instagram (I you are not following me already, go follow for more tips and food ideas), is to eat seasonally. Every season produce changes at there are some benefits of eating this kind of way:
- Produce is usually on sale
- Produce is more fresh so you get higher amounts of nutrients
- Key nutrients that are essential for this season
For example, squashes are rich in vitamin C, potassium, vitamin B, vitamin E, folate... and the list goes one with all the variety of squashes. Mother Nature was wise enough go give us food as medicine and also to prevent any health issues. So try to keep it natural and simple, like we like to call it... whole foods since you are using all natural, no chemical added foods that can cause a difference on the nutrient profile of the food.
The season of sharing and enjoying a cozy time is starting to begin so I've got you with some of my favorite fall recipes that I'm sure you and your loved ones will love, try my:
This weekend I decided to create some muffins using butternut squash, so this recipe is not only delicious (according to me and my family) but it's also so dense in nutrients that your body will love, besides who doesn't like muffins?!
Try more recipes here
Best Butternut Squash Muffins
By María Fernanda López
Serves 12
INGREDIENTS
- 1/2 cup of coconut flour
- 1/4 cup of almond flour
- 1 cup of butternut squash (pureed)
- 4 eggs
- 1/3 cup of monk fruit (PURELYHL for discount)
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- 1/4 tsp salt
-1/4 tsp cinnamon
METHOD
1. Preheat the oven at 350F.
2. Mix all the dry ingredients in a bowl.
3. Add the liquid ingredients and mix until you get a smooth consistency.
4. Pour in 12 muffin cups and bake for 25 minutes.
Recipe Facts per serving: 79 kcal
Fat: 5.7g
Total Carbs: 5.7 g
Net Carbs: 2.6 g
Protein: 3.3g
Vitamin A: 40.3%
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