Pumpkin (or squash) Muffins

Ingredients:

2 cups pumpkin or squash*
1 egg
2 TBSP olive oil
1/3 cup pure maple syrup
1 mashed banana
2 tsp vanilla extract
1/2 cup almond milk (or regular milk)

2 cups gluten free flour
1 cup instant oatmeal or quick oats
1 TBSP pumpkin pie spice
2 tsp baking powder
1/2 tsp salt

optional:**
1 cup walnuts, or other nuts of your choice
1 cup raisins

Directions:

Preheat oven to 375 degrees.
Combine all wet ingredients together.
Combine dry ingredients in separate bowl to ensure they are well mixed.
Add dry ingredients to wet and add optional ingredients if using.
Allow batter to sit for 5 - 10 minutes. (This allows the oats to expand).
Insert paper liners into muffin pans or spray pans with olive oil.
Bake 15 - 20 minutes or until muffins are slightly brown and somewhat firm to the touch.

*In general, squash will be much sweeter than pumpkin.
**If using walnuts and/or raisins, cook time will be closer to 20 minutes.