wholeliving

Butternut Squash, Apple, and Hazelnut Muffins

For an antioxidant boost, add 1 cup frozen blueberries and bake muffins an additional 5 minutes.
Whole Living, October 2012
  • Yield Makes 12
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Ingredients

  • 1/2 small butternut squash, peeled, seeded, and diced (3 cups)
  • 3/4 cup superfine brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup hazelnut flour
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup cane sugar
  • 1/3 cup coconut oil, melted
  • 1 teaspoons pure vanilla extract
  • 1/2 teaspoons grated lemon zest
  • 1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
  • 2 tablespoons chopped hazelnuts

Directions

  1. Heat oven to 350 degrees and line a muffin pan with 12 baking cups.

  2. Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.

  3. In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.

  4. Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.

  5. Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

Cook's Note

Batter Up
Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.

Recipe Reviews

Reviews (3)

  • 16 Oct, 2012

    Super delicious and moist. I made this into a loaf as I don't have a muffin tin and baked for 40 mins. Made it to go with a picnic lunch on the weekend and got many comments on how good it was. Lovely Autumnal Recipe!

  • 4 Oct, 2012

    So the final amount of squash you add to the recipe is 1/2 cup? The directions confused me as it said 3 cups in the ingredients list. Thanks for clarifying!

  • 3 Oct, 2012

    Quite possibly the best muffins I've had to date. They were so moist and flavorful.