With a dose of butternut squash and apple butter, these flourless muffins pack a lot of flavor and moisture in one easy to eat package. They are made with a base of ground rolled oats and are sweet without any added sugars—in short, they are really delicious.
While we don’t have any serious food allergies in our house, I don’t tolerate gluten well, so I’m always looking for gluten-free baked goods that taste really great. We’ve made these muffins three times now and we love the flavor combination of the squash and apple butter. They are also really soft and moist, so they are easy for little ones to move bites around in their mouths. I have a batch in the freezer all ready to have with soup for a simple lunch on Thanksgiving.
They are good on their own, topped with a little cream cheese, or smeared with nut butter. (You’d also be well-served serving them warm topped with a little butter!) And they are a wonderful way to bake up something that tastes special enough for the holiday season but still packs a lot of nutrition.
Flourless Butternut Squash Apple Butter Muffins
You can use canned pumpkin puree instead of butternut squash if you prefer—they work almost identically. P.S. This is my go-to muffin tin.
Makes 12 muffins
- 2 cups oats
- 1/3 cup milk
- 3/4 cup butternut squash (or pumpkin) puree
- 1/4 cup apple butter
- 1 teaspoon vanilla
- 3 eggs
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Preheat the oven to 375 degrees F and grease a muffin tin or line with paper liners.
- Add the oats to the bowl of a food processor and grind into a flour, or about 45 seconds. Add rest of the ingredients to the food processor and process until well combined, about 30 seconds. Spoon the batter evenly into the muffin cups, filling about 2/3 full. Bake for 24-26 minutes or until a cake tester inserted into the center comes out cleanly. Let rest in the pan for about 10 minutes, then remove from the pan and let cool on a wire rack.
Store for up to 5 days in an airtight container in the fridge or in a zip top freezer bag in the freezer for up to 3 months.
You may also like:
Butternut Squash Honeycrisp Soup