Butternut Squash, Apple And Nut Muffins

• 1/2 cup butternut squash seeded, peeled and diced
• 3 eggs
• 1/2 cup brown sugar
• 1/3 cup unsweetened coconut milk
• 1/3 cup coconut oil
• 1 vanilla extract
• 1/2 cup brown rice flour
• 1/2 cup flour white or brown
• 1/2 cup hazelnuts crushed
• 1/2 teaspoon baking soda
• 1/3 tablespoon tapioca starch
• 1 gala apple
• 30 grams hazelnuts to decorate

1. Preheat oven to 180C.
2. Cook the squash for about 10 minutes until it is tender.
3. Puree the squash in a bowl.
4. Measure 1/2 cup and reserve the rest.
5. Mix with a whisk the eggs and squash, the sugar, the coconut milk, the oil and vanilla.
6. In another bowl, mix the brown rice flour, white flour, crushed nuts, tapioca starch, and baking soda.
7. Mix the two preparations and add apples and hazelnut flour.
8. Pour into molds and bake for about 20 to 30 minutes.
9. It may be kept for 3 days in the refrigerator and 1 month in the freezer.

butternut squash seeded, eggs, brown sugar, unsweetened coconut milk, coconut oil, vanilla, brown rice flour, flour, baking soda, tapioca starch, gala apple, hazelnuts

Taken from www.yummly.com/recipe/BUTTERNUT-SQUASH_-APPLE-AND-NUT-MUFFINS-767694 (may not work)