Streusel Palaʻai Muffins
This moist gluten-free muffin recipe is made with ʻulu flour and palaʻai (pumpkin) that you and your family will love!
1 ½ Cups ʻUlu AP Flour
1 tsp Baking powder
½ tsp Baking soda
1 tsp Ground cinnamon
½ tsp Ground nutmeg
¼ tsp Ground cloves
¼ tsp Salt
⅔ Cup Granulated sugar
2 Tbsp Light brown sugar
¼ Cup Coconut oil
12 oz. Recipe-Ready Palaʻai
1 Banana, ripe or overripe
2 - 3 ½ Tbsp Milk
½ tsp Vanilla extract
2 Tbsp Cold butter, cut into small cubes
⅓ Cup Granulated sugar
¼ Cup ʻUlu AP Flour
Combine the cold butter, sugar, and flour in a small mixing bowl with the back of a fork or masher. It should be a crumbly texture.
Preheat the oven to 350 degrees F. Line a muffin tin with liners or spray with coconut oil and set aside.
In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another mixing bowl, whisk together the egg, granulated sugar, brown sugar, and coconut oil.
Steam the Recipe-Ready Palaʻai and place in a blender. Add banana and milk then blend until smooth. Add squash mixture to the wet ingredients and mix until fully incorporated.
Pour the dry mixture into the wet mixture and stir until just combined.
Pour the batter into the muffin tin and fill each about ⅔ full.
Sprinkle a generous amount of streusel over the top of each muffin.
Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
If you enjoyed this recipe, try our Gluten-Free Mana Muffin recipe!