408g Oat Flour (3 cups) 

1 Tbsp Cinnamon

2 tsp Ginger

1 tsp Baking Soda

1 tsp baking Powder

1 tsp Salt

1 cup Coconut milk

2 tsp Vanilla

2 Eggs

1 cup Butternut Squash puree

1/2 cup Maple Syrup

3 Tbsp Avocado Oil

1) Preheat oven to 360F. Line 12-cup muffin pan with cupcake liners, or lightly greased with cooking spray. Set aside.

2) Blend oats in high speed blender like a Vita-mix or food processor until they reached a flour- like consistency. Add flour to a bowl and then combine in the rest of the dry ingredients, (Baking soda, baking powder, salt) and set aside.

3) In a separate large mixing bowl, whisk together the eggs, milk, mashed butternut squash, maple syrup, coconut oil, and vanilla extract until evenly combined. (try to avoid over-mixing)

4) Portion the ingredients into prepared baking cups. Then prepare the topping mixture.

5) Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clear. Remove from the oven and place the pan on a cooling rack for 5 minutes.