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.
- 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
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.