Squash Cranberry Muffins

Prep Time 5 min Cook Time 25 min Serves 12 standard muffins or 6 jumbo muffins     adjust servings

The flavors of cranberries and squash go perfect in these healthy muffins!


  • 2 cups sorghum flour (feel free to use 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 (I used kabocha, but butternut will work too)
  • 1/3 cup maple syrup
  • 2 flax eggs (you can also use real eggs)
  • 1 tsp vanilla extract
  • 1/4 cup almond milk (or milk of choice)
  • 1/3 cup dried cranberries
  • 2 T chocolate chips (optional)


  1. Preheat oven to 350.
  2. Mix all dry ingredients in one bowl .
  3. Mix wet in another bowl .
  4. Add wet to dry and mix until combined.
  5. Fold in the cranberries and chocolate chips.
  6. Spoon batter into lined muffin pans .
  7. I used a jumbo muffin pan with silicone liners .
  8. Bake for 20-25 minutes.
  9. Let the muffins cool completely before removing them from the pans.
  10. Store in an airtight container in the fridge.
  11. They should last a couple weeks. You can also freeze them for longer storage.


Recipe Notes

**I made jumbo muffins and cooked mine for about 20-25 minutes. If you choose to make standard muffins, you will need to adjust the cooking time accordingly. I am guessing they will only need about 12-15 minutes to cook. Enjoy!

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