Gluten-free healthy butternut and almond muffins
Most of us at least try to eat a healthy balanced diet, but sometimes the lure of a delectable, warm baked goodie is too strong. These healthy butternut and almond muffins can fix your baking craving while still remaining low in fat.
It’s gluten-free, quick, and easy to make and flavoured with an aromatic assortment of spices that will make your mouth water. If you want to make an even healthier version, you can substitute the olive oil for coconut oil. For a lactose-free version, just swap out the milk for almond milk and butter for margarine.
Makes approximately 12 muffins
- 270g oats
- ½ tsp powdered allspice
- 1 tsp powdered nutmeg
- 1 tsp powdered cinnamon
- 1 tsp powdered ginger
- 1 ½ tsp bicarbonate of soda
- 1 tsp fine salt
- 2 eggs
- 250ml milk
- 150g cooked butternut squash, mashed
- 125ml honey
- 3 Tbsp mild olive oil
- 1 tsp vanilla essence
- 100g raw almonds, roughly chopped
- Preheat the oven to 190°C and prepare a muffin tray.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the spices, bicarbonate of soda and salt, and pulse until the mixture is evenly combined. Set to one side.
- In a separate mixing bowl, whisk together the eggs, milk, mashed butternut squash, honey, olive oil and vanilla until evenly combined.
- Fold the dry ingredients and almonds in with the wet ingredient mixture and stir until the mixture is just combined, try not to overmix too much.
- Spoon the mixture into the prepared muffin tray and bake for 15-18 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.
- Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm or chilled – they are delicious either way. Butternut and almond muffins can also be stored in the fridge for about 3 days.