Chunky Harvest Muffins

By September 17, 2016

Delicious, chunky, fall-flavored muffins packed with squash, apples and sunflower seeds. Spread with a little apple butter and honey or enjoy as is for the perfect autumn snack!

Dry Ingredients
 1/2 cup each: spelt flour, wheat flour and oats
 1 tsp cinnamon
 1/4 tsp nutmeg & allspice
 1/2 tsp salt
 1 tsp baking powder
 1/2 tsp baking soda
Wet Ingredients
 1/3 cup applesauce (or pear butter)
 1/2 cup thin yogurt (like Velvet View)
 2 tbsp maple syrup
 1 tsp vanilla
 2 tbsp melted and cooled coconut oil or butter
Mix-ins
 1/2 cup very small dice winter squash (acorn, butternut, etc.)
 1 apple or pear, or half and half, cored and finely diced (about 1/3-1/2 cup)
 1/4 cup sunflower seeds
1

Turn your oven to 375. Lightly grease a 12 cup muffin tin.

2

Wash, peel and finely dice your squash and steam for 5 minutes till softened. Finely chop apples or pears.

3

Mix dry ingredients into a bowl, and wet ingredients in a separate bowl.

4

Slowly mix the dry ingredients, about 1/3 at a time, into the wet ingredients. Fold in mix-ins-- squash, fruit and sunflower seeds. Don't over-mix .

5

Bake for 20-25 minutes, until they are lightly golden brown on top and a toothpick inserted in the middle comes out clean. Allow to rest for 10 minutes to cool on rack. Once cooled, store in refrigerator.

These muffins were *super* moist in the middle- so much so, that at first I wasn't sure they were completely cooked! However, that extra moisture was perfect for storage in the fridge (which dries things out)-- the next morning, for breakfast, they were perfect!

Ingredients

Dry Ingredients
 1/2 cup each: spelt flour, wheat flour and oats
 1 tsp cinnamon
 1/4 tsp nutmeg & allspice
 1/2 tsp salt
 1 tsp baking powder
 1/2 tsp baking soda
Wet Ingredients
 1/3 cup applesauce (or pear butter)
 1/2 cup thin yogurt (like Velvet View)
 2 tbsp maple syrup
 1 tsp vanilla
 2 tbsp melted and cooled coconut oil or butter
Mix-ins
 1/2 cup very small dice winter squash (acorn, butternut, etc.)
 1 apple or pear, or half and half, cored and finely diced (about 1/3-1/2 cup)
 1/4 cup sunflower seeds

Directions

1

Turn your oven to 375. Lightly grease a 12 cup muffin tin.

2

Wash, peel and finely dice your squash and steam for 5 minutes till softened. Finely chop apples or pears.

3

Mix dry ingredients into a bowl, and wet ingredients in a separate bowl.

4

Slowly mix the dry ingredients, about 1/3 at a time, into the wet ingredients. Fold in mix-ins-- squash, fruit and sunflower seeds. Don't over-mix .

5

Bake for 20-25 minutes, until they are lightly golden brown on top and a toothpick inserted in the middle comes out clean. Allow to rest for 10 minutes to cool on rack. Once cooled, store in refrigerator.

Chunky Harvest Muffins

One Comment

  • Jen says:

    Delicious! I doubled the recipe and got 24 small muffins. Husband had four of them before I finished baking the second tray. We will be making these again, especially when company comes to stay for Thanksgiving.

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