¾cuphomemade coconut milkor almond milk, at room temperature
1tspapple cider vinegar
1 ½tsppure vanilla extract
1cupbutternut squash purée**
Preheat the oven at 350 °F / 180 °C.
Grease a muffin pan with a little coconut oil. If you are using muffin liners, omit this step.
In a medium bowl, mix the milk with the apple cider vinegar. Set aside while you prep the rest.
Mix all dry ingredients in a large bowl.
Add vanilla extract, melted coconut oil, butternut squash purée and coconut nectar to the milk mixture. Stir well to combine.
Add the wet mixture to the dry mixture and carefully stir everything together. Do not overmix it.
Spoon the batter into your muffin cups/pan and bake for about 20 – 25 minutes. Stick a dry knife into one muffin, it should come out clean. If it doesn’t, bake for a couple of more minutes.
Allow them to cool before eating (tough one, I know!). They will taste sweeter and finish setting as they cool down.
* Use GF flour, if needed. It will change the texture a bit, but they should end up just as delicious.** If you don’t have butternut squash purée, pumpkin should also work.***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.