Butternut Squash Muffins (Dairy Free)

• 1/2 cup cane sugar
• 1/2 cup agave nectar
• 1/2 cup canola or vegetable oil
• 2 large organic eggs
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fresh ginger, grated (optional)
• 2 cups butternut squash, grated

1. Preheat the oven to 350u0b0F. Line a 12 muffin tin with muffin liners.
2. In a large bowl, combine the sugar, agave, sugar, oil and eggs, and beat until the mixture is well blended.
3. Sift the flour and the baking powder into the bowl. Add the rest of the ingredients (cinnamon, salt, ginger and squash) and stir everything together with a wooden spoon.
4. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

cane sugar, nectar, vegetable oil, eggs, whole wheat flour, baking soda, salt, cinnamon, fresh ginger, butternut squash

Taken from food52.com/recipes/15866-butternut-squash-muffins-dairy-free (may not work)