These Apple Butternut Squash Muffins with Cinnamon Streusel are such a great veggie-loaded breakfast staple that just so happens to be paleo, dairy-free, and gluten-free. It’s also kid-friendly, super healthy, and perfect for school lunches.
When I think of Fall, I think of baked goods, sweater weather, and pumpkin spice everything. Since it is pumpkin season, I thought it would be fin to switch things up a bit and not use pumpkin (I know…how could I)? Instead, use butternut squash and combine that with apples for a delicious breakfast muffin or dessert.
Have you ever tried apples and butternut squash together? The combination of apples and butternut squash go hand-in-hand like peanut butter and jelly. They are a true powerhouse duo. I love taking a butternut squash and stuffing it with my favorite grains and veggies and adding apples. The flavors just get each other and make a good muffin better.
These Apple Butternut Squash Muffins are everything. Super soft, super wonderful, and they pretty much melt in your mouth. Full of flavor and yum….but also nutrient-dense goodness.
Apple and Butternut Squash Benefits
For starters, it has butternut squash. The hidden veggie that your kids won’t even know they’re eating. Butternut is low in calories but very high in nutrients including vitamin A, vitamin C, and Potassium. Apples help to cleanse the body and give you gorgeous eyes but also help flush out heavy metal toxins from the body. They also help lower cholesterol, stabilize blood sugar, and have so much fiber to keep your colon cleansing efficiently. They’re packed with vitamin C and are loaded with antioxidants, specifically one called quercetin which works to boost the immune system and protect against cancer.
The best part…Top these beautiful muffins with a cinnamon coconut sugar streusel. It’s probably my favorite part of the muffin. IT give it some added flavor and slight crunch.
Tips & Suggested Adaptations
- You can also use a can of organic sweet potatoes or pumpkin if butternut isn’t your jam.
- If you have fresh butternut on hand, even better.
- If you’re vegan, you can sub these for the Bob’s Redmill Egg Replacer or flax eggs.
- I recommend using these Silicone Muffin Liners. They peel off easily without sticking. You can also spray your tins with non-stick spray.
- You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!
I hope you enjoy these muffins all year long my friends!
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XO,
Natalie
Apple Butternut Squash Muffins with Cinnamon Streusel
Apple Butternut Squash Muffins with Cinnamon Streusel
Ingredients
- 2 eggs
- 1 cup butternut squash puree
- 1 small gala apple cubed small
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tbsp almond butter
- 1 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- pinch of salt
- 1 tsp baking soda
- silicone muffin cups or non-stick spray for the muffin pan
- Cinnamon Streusel
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tbsp coconut sugar
- 1/2 tsp ground cinnamon
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 350.
- In a large bowl, add the flax/vegan eggs and water. Whisk and allow to sit for about 3 minutes.
- To make the streusel, add all streusel ingredients into a small bowl and mix. The texture should resemble wet sand. Set aside.
- Next, add all the muffin ingredients into a large bowl and mix well.
- Using an ice cream scooper, scoop out even batter and place in muffin cups. Top them with the cinnamon streusel and bake for 25 minutes. Allow cooling for 15 minutes before eating.