3 Cups shredded butternut squash uncooked
1 2/3 Cup sugar
2/3 Cup olive oil
2 tsp vanilla
4 large eggs
3 Cups rice flour blend*
2 1/4 tsp. xantham gum
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 - 1 Cup dairy free chocolate chips
* rice flour blend - 2 Cups white rice flour, 2/3 Cup potato starch, 1/3 Cup tapioca flour. Mix in a bowl, use what you need for this recipe and save the rest in a Ziploc bag.
Heat oven to 350 degrees. Place muffins cups in 2 muffin trays.
With a potato peeler, peel the outside of a butternut squash. It is not necessary to remove all of the peel, just peel the best you can. Scrape out the seeds and stringy pulp. Chop into pieces and shred in the food processor.
Mix squash, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients except the chocolate chips. Stir in the chocolate chips. Pour into muffin tins.
Bake 40 minutes.
My kids love these in their lunch or for after school snacks.
** You may substitute the following for the squash : bananas, pumpkin or zucchini.
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