Winter Squash Muffins with Cranberries

Ingredients

• 1 1/2 cups pureed butternut squash
• 2 egg whites, room temperature
• 3 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1/2 cup plain, Greek yogurt
• 1/2 cup Gluten Free rolled oats
• 1 1/2 cups Gluten Free baking flour
• 1/3 cup Truvia baking blend or coconut sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 cup dried cranberries

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