Firstly peel and chop the squash/pumpkin into small- ish cubes.
Add to your steamer and steam for aprox 10 minutes or until soft. Set aside.
Add the cooled squash to a food processor and blitz until very smooth and creamy. Add in all the remaining ingredients apart from the Oats and seeds and blitz again to combine throughly.
Transfer to a large bowl and stir in the oat bran and seeds. Stir throughly to combine.
Add 8 muffin cases to your muffin/cupcake tray and dollop in the mixture – dividing between the cases.
Top with a little coconut sugar and flaked almonds (if you’re not topping with peanut coconut frosting).
Bake on a medium heat from 20 minutes until cooked through. Then allow to cool
To make the frosting:
Add all the into a small bowl and mix to combine.
When the muffins have cooled, dollop the frosting on top.
To make the frosting:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.