Butternut Squash Muffins

Usually I don't make baked goods that often, but having a lot of butternut squash left-overs, made me wonder if I could pull off a muffin recipe without too much sugar added to it. Luckily, butternut squash can be quite sweet already, so it only need very little added sweetness. Always be careful adding honey or other natural sweeteners, sugar is still sugar, and even if a muffin is made from "paleo" ingredients, it's still a muffin ;-)

1/2 cup coconut flour

1/2 cup of butternut squash puree
1/2 cup coconut oil, melted
6 eggs
1 tsp cinnamon
1/2 tsp baking powder
3 tbsp maple syrup (or to taste)
1/4 tsp all spice
1/4 tsp ground cloves
1/4 tsp salt

Mix all the ingredients together, scoop the mix into muffin molds or papers. Heat the oven to 180C (350F) and bake them for about 15 mins.