Hearty Butternut Squash + Hazelnut Muffins (grain free)
Perfect for a snack that won’t leave you in a sugar coma or a breakfast with a smoothie! Kids love them too:)
Servings Prep Time
9muffins 10minutes
Cook Time
30minutes
Servings Prep Time
9muffins 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Melt coconut oil and allow to cool.
  2. Add eggs, squash, unsweetened applesauce, maple syrup and cooled coconut oil into a blender. Blend on low until all ingredients are well blended.
  3. Add coconut flour, baking powder and seasonings – blend once more until well mixed.
  4. Pour out 9 muffins into a muffin pan lined with unbleached paper liners.
  5. Roughly chop hazelnuts and top muffins.
  6. Bake for 30 minutes. (this will give you a moist consistency – if you like them more dry, keep them in the over for an additional 5 minutes.
Recipe Notes

These taste super good topped with apple butter!