Name: Apple Acorn Squash Muffins
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 2 flax eggs (2 TBSP flax seed + 6 TBSP filtered water); ~1 1/2 cups squash purée (see notes!); 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 + more for topping; 1 cored and grated (or finely chopped) tart green apple

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Apple acorn squash 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 Apple Acorn Squash 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.

What You Need to Make Apple Acorn Squash Muffins

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.

How to Serve Apple Acorn Squash Muffins

These Apple 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!

More Vegan Muffin Recipes

If you make these Apple Acorn Squash 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 recipes like this one to make later.

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XO Lauren