BUTTERNUT SQUASH, APPLE and NUT MUFFINS | Brown Rice Flour Muffins Recipe | Yummly

BUTTERNUT SQUASH, APPLE AND NUT MUFFINS

MURMURES
13Ingredients
70Minutes
650Calories

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

US|METRIC
  • 1/2 cup butternut squash (seeded, peeled and diced)
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/3 cup unsweetened coconut milk
  • 1/3 cup coconut oil
  • 1 vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup flour (white or brown)
  • 1/2 cup hazelnuts (crushed)
  • 1/2 teaspoon baking soda
  • 1/3 tablespoon tapioca starch
  • 1 gala apple
  • 30 grams hazelnuts (to decorate)
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    Directions

    1. Preheat oven to 180C.
    2. Cook the squash for about 10 minutes until it is tender.
    3. Puree the squash in a bowl.
    View 6 More StepsDiscover more recipes from Murmures

    NutritionView More

    650Calories
    Sodium9% DV220mg
    Fat66% DV43g
    Protein24% DV12g
    Carbs20% DV60g
    Fiber24% DV6g
    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 A40%
    Vitamin C15%
    Calcium8%
    Iron20%

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

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