Healthy Butternut Squash Muffins

It is very common for celiacs to have other food sensitivities, largely due to leaky gut, which exists before diagnosis and often even after. Recently, I’ve been seeing several clients with egg sensitivities (and have come to terms with my own issues around egg proteins), which has inspired me to create more egg-free recipes. I am PUMPED about this one because it’s free of most allergens and gut-irritants: gluten (of course), eggs, refined sugar, and dairy. It’s super high in fiber from the coconut flour and chickpea flour, and it includes winter squash, which are hands-down my favorite vegetables. May I add that they are delicious?

While I didn’t have any at the time of making these, I highly recommend throwing in a handful of chopped dates, walnuts, or pecans to jazz these up. They are also tasty topped with nut butter and honey, ghee, or, if you can tolerate dairy, cream cheese. Enjoy these as a quick and healthy snack!

P.S. If you don’t have chickpea flour, I’ve used quinoa flour and got great results, too!