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.
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
Instructions
- Preheat oven to 350°F and line a muffin tin with baking cups, or, alternatively, grease the pan with coconut oil.
- 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.
- Fold in the grated apple and raisins and stir once more.
- Divide the mixture evenly among 12 baking cups and add more raisins and oats for topping, if desired.
- Bake the muffins for 25-35 minutes or until they’re golden brown on the edges and start to pull from the muffin liners.
- 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:
- 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!
- Prep Time: 1 hour
- Cook Time: 35 mins
- Category: Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free