1Preheat the oven to 325.
2In a large mixing bowl, whisk the ingredients from the flours – the walnuts throughly to incorporate.
3In a separate bowl, mix the squash – the brown sugar until incorporated.
4Using a spatula to scrap up every last bit, add the wet ingredients to the dry bowl. Mix slowly/gently until combined, taking care not to overmix.
5Spoon the batter into a muffin (or mini-loaf) mold. I used sprayable coconut oil to prep this mold.
6Sprinkle with pepitas (pumpkin seeds) and rolled oats for a healthy crunch (benefits including among many others, anti-inflammatory properties and magnesium, more anti-oxidants, and fiber).
7Bake at 325 for 25-30 minutes, simply check with a small knife or toothpick if batter is done.
8Allow muffins to cool for 15-20 minutes (min) before removing from the mold.