Clean Eating Butternut Squash & Apple Muffins
If you want to add more dairy free and lacto ovo vegetarian recipes to your collection, Clean Eating Butternut Squash & Apple Muffins might be a recipe you should try. This recipe makes 16 servings with 171 calories, 3g of protein, and 9g of fat each. For 43 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 76 foodies and cooks. A few people really liked this hor d'oeuvre. If you have butternut squash, sucanat, baking soda, and a few other ingredients on hand, you can make it. It is brought to you by The Gracious Pantry. Overall, this recipe earns a not so outstanding spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Clean eating butternut squash salad, Clean Eating Butternut Squash Casserole, and Clean eating butternut squash salad.
Servings: 16
Ingredients:
1/4 tsp. allspice
1/2 cup diced apples
1 teaspoon baking soda
1 cup diced butternut, dice at 1/4 inch (needs to be small so it will cook through)
1 1/2 cup coconut milk
1 egg
2 teaspoons ground cinnamon
1/4 tsp. ground cloves
1 tbsp. freshly grated lemon zest
1/4 cup light-flavored oil
2 cups spelt flour
1/2 cup Sucanat (unrefined sugar)
1/2 cup unsweetened apple sauce
Equipment:
mixing bowl
muffin tray
whisk
aluminum foil
oven
knife
Cooking instruction summary:
Preheat oven to 350 degrees F. Line your muffin tin with cupcake papers, foil papers work best. In a medium mixing bowl, whisk together your flour, spices, baking soda and Sucanat. Stir in the butternut and apples to coat them well with the flour mixture. Make a well in the middle and add the rest of the ingredients. Stir well. This should be a thick batter, but you should also be able to stir it. Fill your muffin papers about 3/4 of the way. Bake for 30 minutes or until a knife poked in the middle of a muffin comes out clean.
Step by step:
1. Preheat oven to 350 degrees F. Line your muffin tin with cupcake papers, foil papers work best. In a medium mixing bowl, whisk together your flour, spices, baking soda and Sucanat. Stir in the butternut and apples to coat them well with the flour mixture. Make a well in the middle and add the rest of the ingredients. Stir well. This should be a thick batter, but you should also be able to stir it. Fill your muffin papers about 3/4 of the way.
2. Bake for 30 minutes or until a knife poked in the middle of a muffin comes out clean.
Nutrition Information:
covered percent of daily need
