Clean Eating Butternut Squash & Apple Muffins Recipe

/ / / / Clean Eating Butternut Squash & Apple Muffins Recipe

This post may contain affiliate links. Read my Privacy Policy.


Clean Eating Butternut Squash & Apple Muffins Recipe

Yes it’s January, and everyone is back to “dieting”. I hate that word. It’s an evil word in my household particularly because I gained all my weight dieting!!

So these days, I take a much more level headed approach to what I eat. I’m not perfect and I still have a long way to go in the weight department, but I have a much more sane approach to food and it’s a very freeing thing. I love that about clean eating!!

Case in point: This muffins. Most people would scoff at the idea of eating a muffin in January. But I say, if it’s clean…. be brave and eat the muffin! (Notice, I didn’t say all 16 of them….)

The truth is, I just need something other than hard boiled eggs and oranges that I can take with me on the go. So mixing things up with the occasional muffin is a great way to keep things tasty.

And don’t worry about there being 16 of them. They freeze really well!

Clean Eating Butternut Squash & Apple Muffins Recipe

YOU MIGHT ALSO ENJOY:

Clean Eating Butternut Squash & Apple Muffins Recipe
Author: Tiffany McCauley | The Gracious Pantry.com
Serves: 16 muffins
Ingredients
  • 2 cups spelt flour
  • 1/4 tsp. ground cloves
  • 2 teaspoons ground cinnamon
  • 1/4 tsp. allspice
  • 1 teaspoon baking soda
  • 1/2 cup Sucanat (unrefined sugar)
  • 1 cup diced butternut, dice at 1/4 inch (needs to be small so it will cook through)
  • 1/2 cup diced apples
  • 1 egg
  • 1 1/2 cup coconut milk
  • 1/4 cup light-flavored oil
  • 1/2 cup unsweetened apple sauce
  • 1 tbsp. freshly grated lemon zest
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line your muffin tin with cupcake papers, foil papers work best.
  3. In a medium mixing bowl, whisk together your flour, spices, baking soda and Sucanat.
  4. Stir in the butternut and apples to coat them well with the flour mixture.
  5. Make a well in the middle and add the rest of the ingredients. Stir well. This should be a thick batter, but you should also be able to stir it.
  6. Fill your muffin papers about 3/4 of the way.
  7. Bake for 30 minutes or until a knife poked in the middle of a muffin comes out clean.

 

Similar Posts

2 Comments

  1. Would you be able to use coconut flour or almond meal instead?

    1. The Gracious Pantry says:

      Karen – You could possibly try a combo of both. They are often used together. But I haven’t tried it, so I’m not sure how it would turn out. I may do a paleo version in the near future though.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.