Healthy Roasted Cushaw Muffins with Rosemary Sea Salt

Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 158 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 large eggs eggs
• 1 ¾ cups whole wheat flour
• ½ cup maple syrup
• ¼ cup old-fashioned oats
• ⅓ cup plain Greek yogurt
• ⅓ cup melted coconut oil
• 1 cushaw squash - peeled, seeded, and chopped
• 2 teaspoons Himalayan sea salt
• ½ teaspoon finely chopped rosemary

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.

Step 3

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.

Step 4

Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.

Step 5

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.

Step 6

Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.

Step 7

Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.