Go Back
Apple Butternut Squash Muffins

Apple Butternut Squash Muffins with Cinnamon Streusel

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12

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.