Healthy Roasted Cushaw Muffins with Rosemary Sea Salt

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.

2 . Stage

Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.

3 . Stage

Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.

4 . Stage

Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.

5 . Stage

Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.

6 . Stage

Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.

7 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.