So I told you in one of my latest posts that I’ve been baking a lot lately and just to prove my point here is another recipe I made recently.

Actually it’s just one recipe with an ingredient added. The original recipe comes courtesy of Paleoinpdx… as soon as I saw the recipe I knew it was something I HAD to make and seriously it is one of the BEST things I’ve ever eaten! Here’s a photo I took of the first batch I made… yep it’s one of those recipes you can’t make just once!

Joe is now obsessed with them…. after the first batch were all eaten (which didn’t take long) he kept asking me when I was going to make more. That’s when I decided to make another version with added diced apple.

These muffins have the most amazing cinnamon flavour which as you know is my FAVOURITE!

Seriously RUN…. don’t walk to make these muffins! 

Paleo Butternut Squash & Apple Muffins

Ingredients:

For the topping –

• 2 Tbsps melted grass-fed butter/ghee or coconut oil (I used ghee).
• 2 Tbsps raw honey.
• 1 Tbsp cinnamon.

For the muffins –

• 1/2 cup coconut flour (note coconut flour goes a long way which is why you only need 1/2 a cup, you can also make these with almond flour but you would need more flour about 1 – 1 1/2 cups).
• 1/2 tsp baking soda.
• 1/4 tsp sea salt.
• 1/2 Tbsp cinnamon (I added this for extra cinnamon flavour but you don’t have to).
• 1 Tbsp pure vanilla powder (or use 1 Tbsp pure vanilla extract in the wet ingredients as in the original recipe).
• 1/2 cup butternut squash puree (fresh or canned) – Like Alisa I used organic canned butternut squash.
• 3 eggs.
• 1/2 cup melted butter, ghee or coconut oil (I used grass-fed ghee).
• 1/4 cup raw honey.
• 1/4 – 1/3 cup raw pecans (the original recipe says that this is an optional topping, I left these out).
• 1 apple peeled, cored and cut into small chunks (this was the ingredient I added to my second batch of muffins).

Method:

Preheat oven to 175C/350F.

Take the ingredients for the topping and mix together in a small bowl. Set aside.

In a larger bowl sift in your coconut flour and then add in the rest of your dry ingredients (baking soda, sea salt, cinnamon and pure vanilla powder). If you are using pure vanilla extract then leave that for the wet ingredients. Mix the dry ingredients together.

In another bowl add in your eggs and whisk until combined. Then add in your butternut squash, melted butter/ghee/coconut oil and raw honey.

Add your dry ingredients into the wet and mix together. Alternatively if you have a food processor you can just mix all the ingredients, minus the pecans (if using) and the apple (if you’re making the apple version) in there.

If you are making the apple version then stir in the chunks of apple right at the end once all the other ingredients have been combined.

Grease or line a muffin tray then spoon in the batter (about 1/4 cup of batter in each). Add the pecans on top if using.

Bake these for 20 – 25 minutes (I found mine took 22 minutes) or until a toothpick inserted in the middle comes out clean… or in my case a fork.

and…

Enjoy!