Combine all the dry ingredients: Omegasentials/ground flax, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender/mixer) coconut milk, water, konjac flour, eggs, erythritol, stevia, coconut oil and your choice of squash (or pumpkin).

Then fold in the first dry ingredient mixture. You can add the raisins at this time, but they are truly high in calories.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Pour into oiled muffin tins, three quarters of the way to the top.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

For a tasty and healthy change, try sprinkling coconut flakes or chia seeds on top of the muffins.