CHAI SPICED WINTER SQUASH & BANANA MUFFINS

Preheat the oven to 375 degrees.

Gather ingredients: 15 ounces butternut squash puree, 1 ripe banana, 2 eggs, 1 Tbsp melted coconut oil, 1 Tbsp maple syrup, 1/2 cup milk of your choice, I used rice milk above because it was what was handy, 1 1/4 cup Bob’s Redmill gluten free baking mix (or other baking flour), 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 Tbsp Orchestra Provisions’ Chai spice seasoning. Add nuts of your choice to top for garnish and additional protein.

Combine dry ingredients and wet separately, then join the two until evenly mixed throughout. Bake for thirty minutes and set aside to cool.