Preheat the oven to 375 degrees and prepare muffin tin
- 2 1/4 cups spelt flour
- 3/4 cup agave or 1 cup raw sugar **** if using agave mix with the wet ingredients, if using sugar blend with these dry ingredients****
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
In a large bowl whisk these dry ingredients, set aside.
- 1 cup pumpkin/squash, pureed
- 1/2 cup mashed banana
- 3/4 cup applesauce
Whiz these 3 ingredients in a food processor then add to the dry ingredients (don’t mix yet). Add the remaining ingredients to the dry and mix by hand until just blended.
- 1/3 cup buttermilk (if you don’t have buttermilk make your own using by adding 1/2 tsp vinegar, blend and set aside for about 5 minutes, works with non-dairy milk too)
- 3 tablespoon molasses
- 1 cup dried cranberries
Fill each muffin at least 3/4 full and bake for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. The recipe will make approximately 12 regular muffins or 24 minis.