I absolutely love a muffin for breakfast but there’s no way in hell I could eat them all the time, it’s also very hard to buy a gluten free muffin that’s also dairy free so I did some research and adapted a Jamie Oliver recipe for butternut squash muffins.

What you need:
3 eggs
1/2 cup of melted coconut oil
1 cup of cooked butternut squash
3/4 cup of rye flour
3/4 cup of gluten free self raising flour
1 1/2 teaspoons of cinnamon
1 1/2 teaspoons of nutmeg
3/4 cup of brown sugar
2 1/2 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of pecans
Spray oil for greasing
A small handful of oats for sprinkling

Preheat your oven to 200C.

Cook your butternut squash by either chopping it up and boiling it or just baking it in the oven, once it’s lovely and soft, leave it to cool completely and mash with a potato masher.

Start by whisking your eggs in a big mixing bowl, whisk them until they go pale and fluffy. Now add in the butternut squash and coconut oil, mix it all thoroughly with the potato masher to ensure it is all smooth and combined well. In a separate bowl add the flours, spices, sugar, baking powder and salt, crush the pecans into small bits and add those to the dry mix too, give it a look stir.

Combine the wet and dry mixtures together and stir well. Now you can grab a muffin tin, use your spray oil to grease it, spray a couple of squirts into each muffin cup and use some kitchen paper to ensure it’s all evenly covered. Once the muffin tin is greased you can pour in the muffin mix, you want to almost fill the cups, then sprinkle some oats on the top.

These are then ready to bake, pop them in the oven for 35-40 minutes or until they are golden, risen and spongy to touch.

Leave the muffins to cool slightly then grab a butter knife, run it around the outside of each muffin are start popping them out to leave on a wire rack to cool completely. If you’ve greased the tin well, the muffins will just come out pretty easily. These muffins are great as a treat after dinner, or cut open with jam for breakfast. I had one with my dad’s crab apple jelly and a banana for breakfast the other day and it was divine!