This recipe used a sweet squash. If you’re going to use a different squash or pumpkin, you will need to adjust the amounts of sweetener, depending on how sweet your squash is to begin with.
Ingredients
1½ cups Omegasentials or Ground Flax
¾ cup Green Banana Flour
½ cup Mangosteen Pericarp
1 tablespoon Baking Soda
1 teaspoon Cream of Tartar
1 teaspoon Nutmeg
½ teaspoon Ground Cloves
2 teaspoons Cinnamon
1 teaspoon Ginger
¾ teaspoon Celtic Sea Salt
2 teaspoons vanilla
¾ cup coconut milk
2 eggs
½ cup Maple Syrup
1 rounded cup Swerve Confectionery Sweetener
¼ cup MCT Oil
2 cups cooked Red Kabocha Squash
1 rounded cup Swerve Confectionery Sweetener
1 Cup (or more!) Raisins or Craisins
If you are making the coconut milk from powder, use ¾ cup water with at least ¾ cup coconut milk powder or more (some like it creamier).
Directions
Combine all the dry ingredients: Omegasentials/ground flax, flour, salt, baking powder, cream of tartar, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender/mixer/food processor — we used a food processor and that worked just wonderfully) the wet ingredients: coconut milk, eggs, oil, maple syrup, and squash.
Then fold in the first dry ingredient mixture. You can add the raisins at this time, but keep in mind that they are truly high in calories and the craisins have a bit of extra sugar in them.
Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.
Pour into greased muffin tins, three quarters of the way to the top.
If you want to make a Pumpkin Bread, scoop the batter into those tiny loaf pans. [Houzz affiliate link.]
Bake at 350 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 335 and bake for 30 – 35 minutes more. If you press the tops and they bounce back, they’re done. Also you can put a toothpick into them and check to make sure it comes out dry.
About This Recipe
The Green Banana Flour is a resistant starch. It is not digested as normal starches, but feeds the good bacteria in your colon. There about 26 grams of fiber in a small loaf 5.75 in. x 3 in. x 2 in. If you make a large muffin, there are over 12 grams of fiber per each muffin, around 9 per each small muffin. The final results look chocolatey, but that’s because of the mangosteen pericarp. It makes everything look chocolatey, but it’s not. The mangosteen pericarp has been used for over a thousand years in SE Asia to treat diabetes. It keeps blood sugar from spiking. In place of the Swerve sweetener, a teaspoon of Better Stevia could be used, but the company making it keeps changing their formula and it’s hard to figure out what amount is equal to over a cup of the Swerve.
The batter is VERY thick and hard to work with. This is why it takes up to 40 minutes to bake completely.
Another Muffin
OmegaMuffins: this recipe originally had Omegasentials in it, but today each bag of Omegasentials must be made by hand and the price went up. You can use ground flax and even some chia in the recipe. But adding the Mangosteen Pericarp to the recipe just made these Banana Chocolate Chip Muffins diabetic friendly.