Gluten free muffin recipe with squash apple walnut

Gluten free Squash, apple and walnut muffin recipe

During my stay in Berlin last November, I discovered a brand-new, English magazine based on sustainability, eco-friendly choices, and precious pieces of advice: Seed.

Printed with recycled paper, this magazine felt so aligned with my current research on more conscious lifestyle that I was more than happy to buy it.

Result… I did enjoy it a lot!

Articles and interviews are so inspiring; photography is simply beautiful; besides there are many delicious recipes.

Here I share one with you that I turned gluten free and adapted it a little to the ingredients I had in my pantry.

Oh boy, this squash, apple and walnut gluten free muffins are so yummy… Thank you Seed magazine!

Method

Preheat the oven to 180C.

Place some parchment paper in your in the holes of your muffin tray. Mine are small so I made 8 instead of 6 muffins.

Roughly chop the walnuts.

Ground the oats until they get a flour-like consistency.

Grate the apples.

Combine the sugar, the liquid coconut oil, the yoghurt and the eggs in a kitchen mixer – mine is Magimix.

Beat until thoroughly combined.

Sift all the flours, spices and powders in a large, separate bowl and mix them well.

Afterwards add the to the liquid batter and keep mixing with your kitchen mixer.

Add the grounded oats, the squash, the grated apples. Mix well.

Pour the mix in a large bowl and add the chopped walnuts. Mix with a wooden spoon one last time so that the walnuts are well combined in the whole mixture.

Divide the batter between the muffin cases and sprinkle the top of each muffin with some rolled gluten free oats and drizzle with honey or maple syrup.

Place in the oven and bake for about 25’.

Let the muffin cool on a wire rack before serving.