Apple, Nut, and Squash Muffins
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
12
- Ingredients
- 1 medium Butternut squash (peeled; seeded and diced)
- 1 cup Whole wheat flour
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp Baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- 3 large eggs
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 0.333 cup solid Coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 1 sweet, baking Apple (peeled; cored and grated)
- ¼ cup chopped Walnut
Preparation steps
1.
Preheat oven to 350º F 180º C. Line a muffin tin with 12 paper liners.
2.
Steam the squash for about 10 minutes, or until tender. Drain well and transfer squash to the bowl of a food processor and pulse until smooth. Set aside.
3.
In a large bowl, whisk flours, salt, baking soda, baking powder, cinnamon, and ginger together.
4.
In a separate bowl, whisk eggs, 3/4 cup squash puree, sugars, melted coconut oil, vanilla and lemon zest.
5.
Fold the wet ingredients into the dry ingredients. Fold in the grated apple and mix thoroughly. Spoon or scoop batter into the prepared muffin tins. Sprinkle tops with chopped walnuts.
6.
Bake for about 18 to 20 minutes, or until a wooden toothpick inserted into the center of the muffin comes out clean. Cool and serve.
