Ingredients

• ⅓ cup of squash65 g of squash
• ⅓ cup of applesauce75 g of applesauce
• 1 of banana
• ⅓ cup of coconut sugar65 g of coconut sugar
• 2 teaspoon of orange zest
• 2 teaspoon of vanilla extract
• 1 ½ cup of all purpose flour185 g of all purpose flour
• 1 ½ teaspoon of baking powder
• ⅛ teaspoon of ground cardamom
• ⅛ teaspoon of salt

Instructions

1. Preheat the oven to 350°F.
2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
3. Mix the squash, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
4. In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
5. Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain.
6. Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
7. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
8. Cool and serve!