flourless butternut squash apple muffins

 

Another muffin recipe because they just get eaten so fast around here.  This is a variation of the flourless pumpkin chocolate chip recipe – which happens to be the most popular recipe on my blog currently; a true champion.  The only things I changed were the pumpkin for the butternut squash, and apple in lieu of the chocolate chips (making it a bit more wholesome but every bit just as delicious).  I used a granny smith apple, but any apple wil do.  Also, any creamy nut butter will work as well.  I urge you to try this recipe – it is a keeper and the possiblities are endless.

Ingredients:

  • 3/4 cup butternut squash puree
  • 1 cup creamy almond butter
  • 1/3 cup maple syrup (or honey)
  • 1 egg, beaten
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 apple, cored, seeded & finely chopped
  • optional: old fashioned oats topping

Directions:

Preheat your oven to 325 F.  Spray your mini muffin tray with coconut oil or use muffin cups/liners.

In a bowl, mix the first 6 ingredients until combined.  Lastly, fold in the apple pieces.  Fill each slot in the tray 3/4 of the way full.  Top with oats and bake for 15-20 minutes.  Do not over bake, they burn easily.

Yields 24 mini muffins.

Side note:  If you use a regular muffin baking tray, you will have to bump up the baking time to around 25-30 minutes.

…delicious happens

 

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