I used cauliflower that had been rapidly microwave-cooked from frozen. In less than 15 minutes, I had “fried rice” after adding 4 extra ingredients and using my air fryer. The best part is that while being tasty, it is minimal in calories and fat since there is no butter or oil.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 1 cushaw squash – peeled, seeded, and chopped
- ½ cup maple syrup
- ⅓ cup melted coconut oil
- 2 eggs
- ⅓ cup plain Greek yogurt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ¾ cups whole wheat flour
- ½ cup chopped pecans
- ¼ cup old-fashioned oats
- 2 teaspoons Himalayan sea salt
- ½ teaspoon finely chopped rosemary
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
- Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
- Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
- Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
- Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
- Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
- Honey works well in place of maple syrup. You can substitute pumpkin for cushaw squash.
- You can use the squash puree immediately or freeze for later use.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 344 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |