Autumn Squash Muffins

Dry ingredients:

1 cup oat flour
1/2 cup quinoa flour
1/4 cup rice flour
3 tablespoons ground flax seed
2 tablespoons tapioca flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:

1 cup cooked butternut squash, mashed
3/4 cup soy milk (or other milk)
1/2 cup canola oil
1/4 cup agave nectar

Mix dry and wet ingredients separately, then combine, adding more milk if the batter is too stiff or dry, or more agave nectar for a sweeter muffin.

Spoon into greased muffin tin and bake for 15-20 minutes at 350 degrees. Allow muffins to cool slightly to improve texture.