{Weekend Treat} Butternut Squash Apple Muffins

I’ve got the Autumn bug, for sure- and I don’t mean I’m still sick (I’m feeling much better, finally!). I mean I am head-over-heels for everything Fall harvest. Apples, sweet potatoes, pumpkin and squash—my favorite! We aren’t even a week into October and already I’m breaking out the nutmeg and cloves and using my hard-earned summer muscles for those great big fall squash. These muffins- hearty and spiced, are one of my favorite creations yet this season- with all the flavors of the Autumn harvest wrapped up into one little handheld treat.

These muffins are gluten-free, so they are a little bit crumbly naturally, but don’t let that deter you- they are the perfect accompaniment for a tall mug of chai tea. The apple and butternut squash lend the perfect amount of natural sweetness to the hearty whole grain flours, and yes—for all you Vegan MOFO-ers, the vegan option is a seamless switch (I tried it!).

Welcome your guests on Monday’s {Canadian} Thanksgiving morning with these little brunch beauties, or have one alongside your cappuccino while relaxing at the coffee shop, this weekend.

Butternut Squash Apple Harvest Muffins
Makes 12 muffins

1 cup sorghum flour (or brown rice flour)
1 cup buckwheat flour
1/2 cup tapioca or arrowroot starch
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
pinch each: nutmeg, allspice, cloves
2 eggs, beaten well (alternately, use two chia eggs: see below)
1 tsp apple cider vinegar
3/4 cup raw honey, melted (or agave nectar)
1/2 cup coconut sugar (sucanat works, too)
1/2 cup coconut oil, melted
3/4 cup apple, diced small
3/4 cup butternut squash, diced small

Oat topping:
1/4 cup rolled oats
1 tbsp coconut sugar
1/4 tsp cinnamon
1 tbsp coconut oil

1. Preheat oven to 375 degrees. Whisk together dry ingredients and set aside.

2. Whisk together egg, honey, coconut sugar and coconut oil. Mix wet ingredients with dry ingredients until fully combined. Do not over-mix.

3. Stir in apples and butternut squash. Spoon evenly into 12 greased (or lined) muffin tins.

4. To make oat topping, whisk together oats, coconut sugar and cinnamon. Stir in coconut oil until crumbly. Sprinkle over top of muffins. Bake muffins in preheated oven for 22-24 minutes until a toothpick comes out clean.

Cool completely before removing from tins.

{Vegan option}
-to replace eggs with chia egg, whisk together 2 tbsp ground chia with 6 tbsp hot water. continue recipe as directed.