Acorn Squash Apple Muffins Recipe

Name: Acorn Squash Apple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 ounces, weight Millet Flour; 2-1/2 ounces, weight White Rice Flour; 2-1/2 ounces, weight Sweet Rice Flour; 2-1/2 ounces, weight Corn Meal; 2-1/2 ounces, weight Starch (corn, Tapioca, Or Potato); 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/8 teaspoons Salt; 2 teaspoons Cinnamon Powder; 1/8 teaspoons Nutmeg Powder; 1/4 teaspoons Pure Stevia Extract Powder; 2 Tablespoons Ground Flaxseed; 1 Tablespoon Lukewarm Water; 6 Tablespoons Olive Oil; 1-1/2 cup Cooked Acorn Squash Puree; 1/2 cups Unsweetened Applesauce; 1 Apple (cored, Peeled And Diced); 2 Tablespoons Squash/Pumpkin Seed Kernels

Servings: persons

2-1/2 ounces, weight Millet Flour
2-1/2 ounces, weight White Rice Flour
2-1/2 ounces, weight Sweet Rice Flour
2-1/2 ounces, weight Corn Meal
2-1/2 ounces, weight Starch (corn, Tapioca, Or Potato)
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/8 teaspoons Salt
2 teaspoons Cinnamon Powder
1/8 teaspoons Nutmeg Powder
1/4 teaspoons Pure Stevia Extract Powder
2 Tablespoons Ground Flaxseed
1 Tablespoon Lukewarm Water
6 Tablespoons Olive Oil
1-1/2 cup Cooked Acorn Squash Puree
1/2 cups Unsweetened Applesauce
1 Apple (cored, Peeled And Diced)
2 Tablespoons Squash/Pumpkin Seed Kernels

1
1. Preheat oven to 375u00b0F. Lightly spray a 12-cup standard size muffin tin with vegetable oil spray.
2
2. In a large mixing bowl, sift together the flours, corn meal, starch, baking soda, baking powder, salt, cinnamon, nutmeg and stevia. Set aside.
3
3. In another large mixing bowl, combine the flax seed meal and lukewarm water to make the flax seed egg. Set aside for 5 minutes and then add oil, squash puree, and applesauce into the flax seed egg.
4
4. Mix dry ingredients into the wet ingredients until just combined. Add chopped apple, then gently fold together to combine. Spoon the batter into the prepared muffin cups. Sprinkle squash seed kernels on top.
5
5. Bake for 20 minutes or until the muffins are springy. Remove pan from oven. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm.

887

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-1/2 ounces, weight Millet Flour, 2-1/2 ounces, weight White Rice Flour, 2-1/2 ounces, weight Sweet Rice Flour, 2-1/2 ounces, weight Corn Meal, and more.

Yes, Acorn Squash Apple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acorn Squash Apple Muffins

How did you like this recipe?

Frequently Asked Questions