- 2 Flax eggs (2 tablespoons flax meal + 6 tablespoons water)
- 1 cup oats
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 small acorn squash (roasted)
- 1 tablespoon coconut oil
- 1/4 cup maple sirop
- 1/4 cup almond milk (unsweetened)
- 1 royal gala apple (or any apple) shredded
- 1/2 cup dried cranberries
Forget the Muffin Man. I am the Muffin Woman here to bring you another delicious Fall muffin recipe. Let’s take a minute here to appreciate the squash in our lives: butternut squash, spaghetti squash…and now acorn squash. Acorn squash is the most delicious, flavourful squash, and it’s the easiest to cook. Lately I’ve been cutting mine in half and roasting them with coconut oil, scooping it out, adding salt, and eating it by the bowl-full. While this recipe requires a little more work, it’s well worth it. Set your oven to 400º F and let’s get started!
First you’ll need to start roasting your acorn squash. Cut the squash in half, scoop out the seeds, and drizzle on some coconut oil. Flip them face-down onto some parchment paper and roast in the oven for 30-40 minutes. A note on squash size: a small squash will yield drier muffins, while a large squash will yield wet muffin like the sweet potato date muffins I wrote about earlier. If you do buy a large squash, I tend to use 3/4 of the squash and save the other quarter for a delicious snack, as described above.
Next, make your flax eggs. Mix the flax meal (I bought mine at Winners in the specialty foods section) and water in a bowl and let sit. It will become gel-like.
Then you’ll need to mix the dry ingredients (oats through to the cinnamon).
Once the squash is cooked, take it out of the oven and flip it over so that it starts to cool down. While that’s happening, add the wet ingredients directly to the dry ingredient bowl and start mixing with a fork.
Scoop out the acorn squash and mix it, being careful not to over-mix (these are muffins after all). Finally, add the cranberries. Scoop these babies into a muffin tray and bake at 350ºF for 20 minutes.
Depending on if you’d like giant or small muffins, this recipe can make 6-12 muffins. I like to make giant muffins that I store in the fridge and look forward to for breakfast every morning. Bon appétit and Happy Fall baking!