Apple Acorn Squash Muffins

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

• Banana Chia Chocolate Chip Muffins

• Double Chocolate Double Green Muffins

• Triple Berry Banana Power Muffins

• Strawberry Hemp Heart Muffins

• Pumpkin SunButter Chocolate Chip Muffins

• Lemon Cashew Chia Seed Muffins

• Carrot Cake Almond Flour Muffins

• Zucchini SunButter Chocolate Chip Muffins

• The Best Blueberry Muffins

• Peanut Butter Banana Bread Swirl Muffins

• Oil-Free Dark Chocolate Beet Muffins

• Pumpkin Cacao Cranberry Muffins

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

Apple Acorn Squash Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Flora & Vino
• Total Time: 1 hour 35 mins
• Yield: 12 muffins
• Diet: Vegan

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Description

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.

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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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Instructions

1. Preheat oven to 350°F and line a muffin tin with baking cups, or, alternatively, grease the pan with coconut oil.
2. Prepare two flax eggs in a large bowl and set aside. Add the squash purée*, maple syrup, and almond milk to the flax egg bowl and stir everything to combine. Next, add in the oatmeal, oat flour, cinnamon, and baking powder and stir everything again to combine.
3. Fold in the grated apple and raisins and stir once more.
4. Divide the mixture evenly among 12 baking cups and add more raisins and oats for topping, if desired.
5. Bake the muffins for 25-35 minutes or until they’re golden brown on the edges and start to pull from the muffin liners.
6. Allow the muffins to cool for 15-20 minutes before serving. Store leftover muffins in an air-tight container in the refrigerator for up to a week and freeze them for long term storage.

Notes

How to roast any winter squash:

1. Preheat oven to 400°F. Scrub the exterior of the squash with a brush under running water and dry.
2. Halve the squash down the center and remove all seeds and pulp with a spoon.
3. 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.
4. Remove from oven, flip over, and allow to cool. Scoop out the interior for use in this recipe!

• Prep Time: 1 hour
• Cook Time: 35 mins
• Category: Snack, Breakfast
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

Photography by Hot Pan Kitchen 

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