2 cups sorghum flour (or gluten free oat flour as well)
1 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp sea salt
1 1/2 cups pureed squash
1/4 cup maple syrup
2 flax eggs (you can also use real eggs)
1 tsp vanilla extract
1/4 cup Rebel Kitchen Mylk (flavor of your choice)
1/3 cup dried cranberries
2 T chocolate chips (optional)
Preheat oven to 350.
Mix all dry ingredients in a bowl.
Mix wet in another bowl.
Add wet to dry and mix until combined.
Fold in the cranberries and chocolate chips.
Spoon batter into lined or greased muffin pans.
Bake for 20-25 minutes.
Let the muffins cool completely before removing them from the pans.
Store in an airtight container in the fridge.