Acorn squash avocado muffins スクワシュ、アボカドマフィン

This muffin came about because we had a small amount of left over cooked acorn squash and a very ripe avocado.  Amazingly, my wife found a muffin recipe which used both these ingredients. The original recipe called for butternut squash but my wife (the wizard of substitution) thought the cooked acorn squash would work just fine. This recipe seemed such an implausible combination of ingredients she just had to make it.

Ingredients: makes 12 muffins (This is based on a recipe found on line but my wife changed a few items because of ingredients we had).

1 cup of cooked acorn squash (to cook the squash, cut in half, remove the seeds, place the cut side down on a cookie sheet and bake at 350F for 30 minutes or until it becomes soft then scoop out the cooked meat).
2 cup whole wheat flour
1 1/2 cup almond flour
1 tbs baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 cup sugar
4 eggs
1 small ripe avocado, skin and stone removed and mashed (about 1/2 cup)
1/2 cup Greek yogurt
2 tsp vanilla extract
1/2 almond extract
2/3 cup milk

Directions:
Combine the wet ingredients (#1) and the dry ingredients (#2).
Mix the wet and dry ingredients in a bowl with a spatula until well combined (#3)
Place the batter in muffin tin (This filled 12 wells) (#4)
Bake 350F for 25 minutes (#5 and 6).

After tasting this muffin you would never in a million years guess that is was made with squash and avocado. The flavor was slightly sweet with a hint of cinnamon and maybe (if you really really looked for it) a slight hint of avocado. The texture was moist with a fine crumb--a very nice breakfast muffin. If we hadn't made it ourselves we never would have believed it.