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Butternut Squash, Apple, and Hazelnut Muffins

Recipe photo courtesy of Marcus Nilsson

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

Source: Whole Living, October 2012
Yield

Ingredients

Directions

Cook's Notes

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

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31
  • mel77ryz
    29 APR, 2017
    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!
    Reply
  • Amykleger
    16 OCT, 2012
    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!
    Reply
  • antoniamour
    4 OCT, 2012
    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!
    Reply
    • ehgarces
      11 JAN, 2016
      I have the same question re: 1/2 cup OR 3 cups total amount of butternut squash - I was hoping to get insight in reviews ...
  • ccatrinta
    3 OCT, 2012
    Quite possibly the best muffins I've had to date. They were so moist and flavorful.
    Reply

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