BUTTERNUT SQUASH, APPLE AND NUT MUFFINS

Murmures
Reviews(1)
7
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650
70

Description

Made with butternut squash, plenty of apples, hazelnuts, and lightly sweetened with brown sugar these dairy free muffins are made with coconut milk and incorporate all the flavors of fall. Combining brown rice flour with wheat flour provides these muffins with a heartiness that sticks with you, making them the perfect snack on the go. This recipe is a great way to use up any butternut squash you may have lying around, or the perfect opportunity to try out that squash recipe you just discovered.

Ingredients

1/2 cups butternut squash (seeded, peeled and diced)
3 eggs
1/2 cups brown sugar
1/3 cups unsweetened coconut milk
1/3 cups coconut oil
1 vanilla extract
1/2 cups brown rice flour
1/2 cups flour (white or brown)
1/2 cups hazelnuts (crushed)
1/2 teaspoons baking soda
1/3 tablespoons tapioca starch
1 gala apples
30 grams hazelnuts (to decorate)

Directions

1Preheat oven to 180C.
2Cook the squash for about 10 minutes until it is tender.
3Puree the squash in a bowl.
4Measure 1/2 cup and reserve the rest.
5Mix with a whisk the eggs and squash, the sugar, the coconut milk, the oil and vanilla.
6In another bowl, mix the brown rice flour, white flour, crushed nuts, tapioca starch, and baking soda.
7Mix the two preparations and add apples and hazelnut flour.
8Pour into molds and bake for about 20 to 30 minutes.
9It may be kept for 3 days in the refrigerator and 1 month in the freezer.
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NutritionView more

650Calories
Sodium9%DV220mg
Fat66%DV43g
Protein24%DV12g
Carbs20%DV60g
Fiber24%DV6g

PER SERVING *

Calories650Calories from Fat390
% DAILY VALUE*
Total Fat43g66%
Saturated Fat22g110%
Trans Fat
Cholesterol160mg53%
Sodium220mg9%
Potassium490mg14%
Protein12g24%
Calories from Fat390
% DAILY VALUE*
Total Carbohydrate60g20%
Dietary Fiber6g24%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.