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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
- 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 tsp. baking soda
- 1/3 Tbsp. tapioca starch
- 1 gala apple
- 30 grams hazelnuts (to decorate)
Directions
- Preheat oven to 180C.
- Cook the squash for about 10 minutes until it is tender.
- Puree the squash in a bowl.
NutritionView More
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| Calories650Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium220mg9% |
| Potassium490mg14% |
| Protein12g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber6g24% |
| Sugars25g |
| 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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