(Vegetarian, Vegan, Dairy-free, Egg-free, Refined Sugar-free)

My kids love anything mini. Mini pizzas, mini paint sets, even Mom's mini muffins that combine super-healthy butternut squash (high in Beta Carotene, Vitamin A, Vitamin C and fiber) with protein rich soy milk and whole grain spelt flour. Spelt flour is an ancient cousin of wheat, with all the health benefits of whole wheat flour, but a much milder, nuttier taste. I prefer it because it is less bitter than regular wheat flour. Muffins are a great place to sneak in fruit and veggies, especially if those veggies come from Stahlbush Island Farms because they have a "Sustainable Farming, Earth Friendly Agriculture Certification," which is even greener than the USDA Certified Organic label. For another healthy option, try Farmer's Market canned organic butternut squash. Incidentally, both lines are owned by the same Oregonian family, leading pioneers in healthy farming with fantastic fruit and veggies!

Ingredients
2/3 cup cooked mashed butternut squash (try Stahlbush Island Farms frozen butternut squash, or Farmer's Market)

1 cup soy milk (try Silk Plus Omega-3 DHA)

1/4 cup canola oil

1/3 cup light agave nectar (try Wholesome Sweeteners)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 Tbsp. flax seed meal, mixed with 3 Tbsp. hot water ("flax egg")

2 cups whole grain spelt flour (try Arrowhead Mills)

3 1/2 baking powder

1/4 tsp. kosher salt

2 Tbsp. raw pumpkin seeds, or squash seeds, (optional, but cute)

Mini muffin liners

Preparartion
Preheat oven to 400 degrees. Line a mini muffin pan with 24 mini muffin liners. In the bowl of an electric mixer, combine cooked and mashed butternut squash, soy milk, canola oil, agave nectar, nutmeg, and cinnamon. Blend well. Add flax egg, and mix. In separate bowl, combine spelt flour with baking powder and kosher salt. Mix well. Add flour mixture to electric mixer and beat until smooth. Spray the inside of the muffin liners lightly with cooking spray (I use Spectrum High Heat Spray Oil). This will prevent the muffins from sticking to their liners as muffins so often do. Gently spoon batter into muffin liners, filling each to the top. Sprinkle pumpkin seeds over the tops of the muffins, or if you're feeling crafty, top each muffin with 4 or 5 pumpkin seeds, fanned out like flower petals. Bake 18 minutes, until lightly golden, and remove from oven. Cool on rack for 10 minutes before eating.

Makes 24 mini muffins.

More Fun Food Fixes for Your Kids:

• Monte's Mango Madness
• Soft Chicken Taquitos
• Tomato Basil Hummus
• Ribbon Sandwiches
• Fruit Medley with Vanilla Ricotta Dip
• Sunflower Fruit Balls
• Fig Newton Lollipops

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