Buttercup Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24+ mini
  • ¾ c nut butter
  • 8 medjool dates, soaked
  • 2 t vanilla extract
  • 1½ t pumpkin pie spice
  • 1 t cinnamon
  • 1 t baking soda
  • ½ t salt
  • ½ slightly spotted banana
  • 1 c buttercup squash (cooked and mashed)
  1. Be sure to pre prep your buttercup squash and medjool dates. I usually do the squash the day before. These guys can be really quick and easy if you do the prep work :)
  2. Preheat the oven to 375F. Prep your muffin tins with parchment muffin cups or prep your sheet pan with parchment paper.
  3. Throw all of the ingredients into a food processor and blend until smooth.
  4. I used a mini ice cream scoop for minis and a regular ice cream scoop for "regular" muffins. If you are going to use a sheet pan, just spoon it out onto the sheet pan and spread the mixture out evenly. I've baked all of the variants and they all have taken 20 minutes. Life is wonderful!
  5. Be sure to let cool. They don't fall apart too bad, but just be patient.
  6. They refrigerate well. They are also amazing heated up.
Recipe by Coconut Darling at http://coconutdarling.com/buttercup-muffins/