1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins

Delicious 1-bowl muffins made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Perfect for a healthy snack or quick breakfast.

Flora & Vino had to begin with muffins because that’s where I started, too…

With baking mitts, a muffin tin, and flour everywhere.

Before I ever assembled a macro bowl, knew that oats could soak overnight, or blended a shake thick and teeming with frozen fruits and veggies, I baked.

My love for those dome shaped baked cups reaches back to elementary school.

I remember the best days when I walked in the front door after school assaulted by the smell of banana and chocolate.

These 1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins are special because they’re the *first* muffin recipe shared on the blog. 

My mom’s oatmeal banana chocolate chip muffins are what dreams are made of!

(I recreated a version of these, too! Check out my Banana Chia Chocolate Chip Muffins for a taste.)

Although I definitely identify now as more of a cook than a baker, there’s still something about muffins.

They’re easy to make, healthy, and tasty, with endless versatility.

And they fit in your purse.

Hello, portable homemade goods.

When I first went vegan, I didn’t follow a Whole Foods diet.

I didn’t really have a diet at all.

I ate a lot of frozen dinners and prepackaged eats because it was easy and because I didn’t really know any better or care to learn.

The one thing I did for myself was bake muffins to take with me to work as snacks/breakfasts throughout the week.

I love to pack my muffins with as much fruit and veg as their flax egg binding will hold.

I’ve tested their fibrous limits since one of my aunt’s visits in college.

On this special visit, we took over the kitchen and made muffins; muffins so infamous I still remember them decades later. 

I watched in fascination as she just kept adding banana, grated apple, dried cranberries, raisins, pumpkin purée, walnuts, and more to an epic bowl of muffin batter.

Now THAT was a muffin.

These 1-Bowl Apple Cinnamon Acorn Squash Muffins are so unique and flavorful!

I’m obsessed with the moisture and subtle sweetness roasted winter squash adds to this recipe.

Paired with the tartness of the green apple and the heartiness of the oats, it’s a new seasonal favorite for me.

Because these muffins store well, they’re perfect for meal prep.

I like to make a pan on Sunday and eat them throughout the week for snacking and breakfast.

Enjoy!

If you make these 1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more oil-free, gluten free, reined sugar free muffins?

Check out my Banana Chia Chocolate Chip Muffins, Double Chocolate Double Green Muffins, Triple Berry Banana Power Muffins, and Strawberry Hemp Heart Muffins, too!

If you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins

---

★★★★★

5 from 2 reviews

• Author: Flora & Vino
• Prep Time: 1 hour
• Cook Time: 35 mins
• Total Time: 1 hour 35 mins
• Yield: 12 muffins

Print Recipe

Pin Recipe

Description

Delicious 1-bowl muffins made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Perfect for a healthy snack or quick breakfast.

---

Ingredients

• 2 flax eggs (2 TBSP flax seed + 6 TBSP filtered water)
• one roasted medium acorn squash (~1.5 cups)*
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened almond milk
• 1 cup gluten-free old-fashioned rolled oats
• 1 cup gluten-free oat flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 cup raisins
• 1 cored and grated (or finely chopped) tart green apple
• Topping: more raisins, oatmeal, grated apple, and cinnamon

---

Instructions

1. *Pro Tip on how to roast any winter squash: Preheat oven to 400°F. Scrub the exterior of the squash with a brush under running water and dry. Halve the squash down the center and remove all seeds and pulp with a spoon. Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size. Watch squash closely after the 30 minute mark. Remove from oven, flip over, and allow to cool. Scoop out the interior for use in this recipe.*
2. Preheat oven to 350°F and line a muffin tin with baking cups, or, alternatively, grease the pan with coconut oil.
3. Prepare two flax eggs in a large bowl and set aside.
4. Add squash puree, maple syrup, and almond milk to the flax egg bowl and stir to combine.
5. Add in oatmeal, oat flour, cinnamon, and baking powder and stir to combine.
6. Fold in grated apple and raisins and stir until just combined.
7. Divide mixture evenly among 12 baking cups an sprinkle raisins, oatmeal, grated apple, and cinnamon as garnish.
8. Bake for 25-35 minutes or until golden brown and a toothpick comes out clean.
9. Cool completely and store in an air-tight container in the fridge for up to a week. Freeze for long term storage.

• Category: Snack, Breakfast
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

Photography by Hot Pan Kitchen 

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!