Delicata Squash Muffins

2 cups self-rising flour (or regular white flour)

¼ cup sugar

¼ cup Truvia brown sugar blend

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1 tablespoon fresh chopped ginger (or 1 teaspoon ginger powder)

3 tablespoons butter

½ cup nonfat Greek yogurt

1 banana

2 eggs

1 cup cooked delicata squash

1/3 cup lite coconut milk

½ cup granola for topping

Heat oven to 425 degrees.

In a large bowl, mix the flour, sugar, Truvia brown sugar, salt, baking powder and cinnamon. Stir in the ginger. Using a box grater, grate the butter into the dry mixture and stir. Add in the yogurt, banana, eggs, squash and coconut milk and mix just until combined.

Divide batter into 12 muffins. Top each muffin with granola, pressing slightly so the granola sticks to the batter.

Bake for 18-20 minutes.

Recipes from Biz Velatini

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