For an antioxidant boost, add 1 cup frozen blueberries and bake these gluten-free muffins an additional 5 minutes.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees and line a muffin pan with 12 baking cups.

  • Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.

  • In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.

  • Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.

  • Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

Cook's Notes

Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.

Reviews (4)

31 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
Moist, delicate and full of flavor. I've made these a number of times and I'm always pleased. I've used butternut squash and also subs[filtered]uted with pumpkin. I double the ginger and cinnamon for a little more [filtered]e. A winner!
Rating: Unrated
Super delicious and moist. I made this into a loaf as I don't have a muffin tin and baked for 40 mins. Made it to go with a picnic lunch on the weekend and got many comments on how good it was. Lovely Autumnal Recipe!
Rating: Unrated
So the final amount of squash you add to the recipe is 1/2 cup? The directions confused me as it said 3 cups in the ingredients list. Thanks for clarifying!
Rating: 5 stars
Quite possibly the best muffins I've had to date. They were so moist and flavorful.