Butternut squash muffins

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Experience the delightful blend of flavors in these Butternut Squash Muffins with a scrumptious crumble topping. These desserts harmonize the earthy sweetness of roasted butternut squash with the warm spices of vanilla, cinnamon and nutmeg, all crowned with a delectable crumbly finish. Whether enjoyed as a comforting breakfast or a cozy snack, these muffins are a flavorful treat worth savoring.

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Servings: 16 muffins

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INGREDIENTS:

🌱450 g butternut squash

🌱200 g coconut sugar

🌱125 ml olive oil

🌱200 ml plant-based milk

🌱1 tsp vanilla

🌱1 tsp cinnamon

🌱1/2 tsp nutmeg

🌱1/4 tsp salt

🌱380 g flour

🌱3 tsp baking powder

🌱1/2 tsp baking soda

🌱lemon juice to activate the baking soda

For the crumble:

🌱60 g flour

🌱30 g pumpkin seeds

🌱3 Tbsp coconut oil

🌱2 Tbsp coconut sugar

How to prepare:

  • Preheat your oven to 210 degrees Celsius (410 degrees Fahrenheit).
  • Cut the butternut squash in half and roast it in the preheated oven for about 25 minutes or until tender.
  • Once roasted, transfer the butternut squash to a large bowl and add the coconut sugar. Mix well until the sugar has completely melted into the squash.
  • Stir in the plant-based milk and olive oil.
  • Now, let’s incorporate the dry ingredients. Gradually add the flour to the squash mixture, stirring continuously to prevent lumps.
  • Add the spices: ground vanilla, nutmeg, and cinnamon. Mix until well combined.
  • Incorporate the baking powder and baking soda, and add a small amount of lemon juice to activate the baking soda.
  • Add a pinch of salt and mix thoroughly. The result should be a smooth muffin batter.
  • Fill muffin molds with the batter, filling each one up to about two-thirds full.
  • Next, let’s prepare the crumble topping. In a separate bowl, combine the flour, coconut oil, coconut sugar, and pumpkin seeds until you achieve a crumbly texture.
  • Sprinkle about 1 teaspoon of the crumble mixture on top of each muffin.
  • Bake the muffins in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 25 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.

Enjoy your freshly baked Butternut Squash Muffins with a delightful crumble topping!

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