Vegan and Allergy-Friendly Apple Muffins with Butternut Squash

My daughter and I have been experimenting in the kitchen a lot recently.  We love learning together as I am trying to decrease sugar in our baked goods and add in veggies whenever I can.  

I wasn’t quite sure how butternut squash would taste in muffins and turns out they were super delicious and my daughter and I both enjoyed them!

With no nuts, eggs or dairy these are great for kids with food allergies and special diets.

The butternut squash in the muffins make them super moist and add a slightly nutty flavor.  Butternut squash contains four times the recommended daily value of vitamin A in just one serving, over half the recommended intake of vitamin C, and an impressive list of other vitamins and minerals, including potassium, magnesium, and vitamin E.

These muffins are packed with healthy oats as well.  Oats are low in Saturated Fat, and very low in Cholesterol and Sodium. They are also a good source of Dietary Fiber, Thiamin, Magnesium and Phosphorus, and a very good source of Manganese.

These muffins freeze well, and make a great breakfast food.  

Topped with an oat crumble these are sure to please both kids and adults alike. 

Grab the easy recipe below and enjoy!

 

Vegan and Allergy-Friendly Apple Muffins with Butternut Squash
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Batter
  1. 3/4 cup flour
  2. 3/4 cup oat flour
  3. 1 cup old-fashioned oats
  4. 1/2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tbsp cinnamon
  7. 1 cup applesauce
  8. 1/2 cup non-dairy milk
  9. 1/2 cup pureed butternut squash
  10. 1/2 cup light brown sugar
  11. 1 flax egg*
Topping
  1. 2/3 cup old-fashioned oats
  2. 1/4 cup light brown sugar
  3. 1 tsp cinnamon
  4. 2 tbls non-dairy butter alternative
Instructions
  1. Preheat oven to 400 degrees.
  2. Line cupcake/muffin pan with cupcake liners.
Batter
  1. Combine flour, oat flour, oats, baking soda, baking power, and cinnamon in a medium bowl and set aside.
  2. In a large bowl combine applesauce, non-dairy milk, pureed butternut squash, light brown sugar, and flax egg.
  3. Combine medium bowl ingredients into large bowl, mixing throughly.
Topping
  1. Combine ingredients together to form topping.
  2. Add batter into muffin pan (divide among 12,) and then sprinkle with topping.
  3. Bake for 18-20 minutes or until toothpick comes out clean.
  4. Cool on a wire rack in pan.
  5. Remove from muffin pan.
*Flax Egg
  1. Combine 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Stir well, and allow to set for 5 minutes.
  2. Will yield 12 muffins.
  3. These muffins are great for breakfast or a snack and freeze well!
Busy Bee Kate http://busybeekate.com/

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