After School Snack: Carrot-Squash Muffins with Coconut Cream

By Freshmade NYC

For the whip cream:

1 can (16 oz) full fat coconut milk (we love the Native Forest brand as their cans are BPA-free)
1 tsp pure vanilla extract
1 pinch sea salt

For the muffins:

2 cups (250 g) flour (we used a combination of all purpose flour [1 cup], oat flour [3/4 cup] and millet flour [1/4 cup]
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp all-spice
3/4 tsp cloves
1 1/2 tsp cinnamon
1/3 cup (65 g) brown sugar
1/2 cup (8 oz/250 ml) plain greek yogurt
2 eggs
1 cup grated carrots
1 cup (140 g) mashed butternut squash
1 1/2 tsp pure vanilla extract
1/2 cup (80 g) dried cranberries

For whip cream:

Refrigerate can of coconut milk overnight.
Open can and scoop the thick, creamy white part from the top, leaving the watery part in the can for another use*.
Add the thick cream to a cold bowl and beat on high with a hand mixer.
Add in vanilla and sea salt and continue to beat until firm peaks form.

*Use the remaining coconut liquid in smoothies

For muffins:

In a large bowl combine the dry ingredients: flour, baking powder, baking soda, salt, all-spice, cloves, and cinnamon. Stir in the grated carrots and cranberries. Set aside.
In a small bowl mix together the wet ingredients: eggs [lightly beaten], yogurt, brown sugar, butternut squash, and vanilla.
Slowly add the wet ingredients to the dry ingredients and stir to combine.
Divide batter among muffin tin (we used a mini muffin tin) and bake at 375 degrees for about 15-20 minutes.
Remove from oven, let cool and enjoy.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 24

Calories: 110

Fat: 5g

Trans Fat: 4g

Cholesterol: 15mg

Sodium: 140mg

Carbohydrates: 14g

Fiber: 1g

Sugars: 5g

Protein: 2g