Butternut Squash, Apple, And Hazelnut Muffins Recipe

Name: Butternut Squash, Apple, And Hazelnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

695

kcal

Calories

Fat

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.

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

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash, Apple, And Hazelnut 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.

Butternut Squash, Apple, And Hazelnut Muffins

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