Butternut Squash, Apple, & Blueberry Muffins

Gluten Free. Dairy Free. Vegan Version. Anti-Inflammatory Version.

As these first signs of Fall hit us, my soul wants to be spending more time in the kitchen baking and cooking savory meals.  Somehow Fall puts me in this mood every year and these muffins are a perfect way to celebrate the transition of seasons. They combine the fresh blueberries of summer with sweet fall apples and a hint of squash and cinnamon to make them mouthwatering delicious! I developed this recipe last year after being inspired by a recipe one of my friend's sent me and it has become our favorite muffin recipe. I use quinoa and almond flours here as they are heartier and more nutritious flours than whole wheat or all purpose.  These muffins are super light, moist, and full of flavor, plus the Anti-Inflammatory version has only 4.1 grams of sugar per muffin and only 15 net carbohydrates!

Butternut Squash, Apple, & Blueberry Muffins 
(PRINT RECIPE) (PRINT VEGAN VERSION) (PRINT ANTI-INFLAMMATORY VERSION)
Makes 12 Muffins

Ingredients:
½ cup 100% pure squash or pumpkin puree
1 ½ cups quinoa flour**
½ cup almond flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
3 large eggs
2 tablespoons coconut palm sugar 
2 tablespoons maple syrup or agave 
1/3 cup coconut oil, melted
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup blueberries fresh or frozen and thawed
1 sweet apple (Gala, Pink Lady, Honey Crisp), peeled, cored, and grated or chopped into fine pieces
2 tablespoons chopped nuts (walnuts, almonds, or hazelnuts work well) (optional)

Directions:

1. Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
2. In a large bowl, whisk flours, salt, baking soda, baking powder, cinnamon, and ginger. 
3. In a separate bowl, whisk together eggs, squash puree, sugar, maple syrup, oil, and vanilla until smooth. Then fold in lemon zest.
4. Fold wet ingredients into dry ingredients until well incorporated, then fold in apple and blueberries. The batter will be quite thick and sticky – this is normal. Spoon batter into baking cups and sprinkle with nuts if you desire.
5. Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. 
6. Transfer to a wire rack to cool.

**If you don't have quinoa flour, you can use a blend of 3/4 cup brown rice flour and 1/2 cup sweet sorghum flour instead. This combination works very well. 

I hope you are each enjoying the start of Fall as much as I am. Let me know what you think...
~Billie