Fall’s arrived. Sweaters are being yanked out of storage and scarves are back. All I want is cozy. Muffins made with squash, oats, nuts and coconut oil, perfect for chilly morning with a mug of something hot. Texture is crispy on the top and moist inside. “It’s fall in a muffin!” Neil exclaimed as he ate his third. Easily swap out the squash for pumpkin puree, or baked sweet potato. You can’t even tell they’re squash, promise. Makes 12.
squash pecan muffins
1 cup mashed oven roasted acorn squash
3/4 cup flour or gluten-free flour
1 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon baking powder (use 2 tsp if using gluten-free flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup almond milk
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup brown sugar
1 heaping tablespoon coconut oil
Squash can be roasted in advance. Slice in half, remove seeds and bake at 375 degrees skin side down with a little water for 1 hour. Preheat oven to 375 degrees. Combine wet ingredients with brown sugar. Combine remaining dry ingredients. Mix together. Spoon into lined or greased muffin tins. Bake for 20-25 minutes. Great with almond butter or regular butter for breakfast. Acorn squash is my favourite, but butternut squash, sweet potato or pumpkin would all work well.