These Butternut Squash, Apple, and Hazelnut Muffins are the perfect blend of seasonal flavors with a nutty twist. Combining sweet butternut squash, grated apples, and hazelnuts, these muffins offer a moist, wholesome texture with a touch of warmth from cinnamon and ginger. They're great for breakfast or as a healthy snack that feels indulgent but is packed with nutrients.
Butternut Squash, Apple and Hazelnut Muffins
Course: Breakfast, SnacksCuisine: American12
servings20
minutes20
minutes180
kcalDeliciously moist muffins made with sweet butternut squash, crisp apples, and crunchy hazelnuts, offering a perfect balance of flavors.
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
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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 teaspoon pure vanilla extract
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1/2 teaspoon grated lemon zest
1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
2 tablespoons chopped hazelnuts
Directions
- Prepare the Squash:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Steam or roast the diced butternut squash until tender (about 10-15 minutes). Let it cool slightly, then mash or puree it until smooth. Set aside.
- Combine Dry Ingredients:
- In a large bowl, whisk together the brown rice flour, millet flour, hazelnut flour, salt, baking soda, baking powder, cinnamon, and ginger.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, light brown sugar, cane sugar, melted coconut oil, vanilla extract, and lemon zest. Stir in the mashed butternut squash and grated apple.
- Make the Batter:
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chopped hazelnuts.
- Bake the Muffins:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Nutrition Facts (per serving):
Fat: 10 g
Saturated fat: 2 g
Cholesterol: 40 mg
Carbohydrates: 25 g
Protein: 4 g
Sodium: 150 mg
Fiber: 3 g
Sugar: 12 g
These Butternut Squash, Apple, and Hazelnut Muffins are a delicious way to enjoy seasonal produce and warm spices. With the natural sweetness of apples and the nutty flavor of hazelnuts, these muffins are both wholesome and indulgent. They're perfect for a nutritious breakfast or a snack on the go, offering a great balance of flavors and textures.
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