Date-Sweetened Apple and Squash Muffins
Serves: 10 medium-sized or 12 small muffins
  • 1½ tablespoons neutral coconut oil, plus more for oiling the pan
  • ¾ cup brown rice flour or other gluten-free flour
  • pinch of sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes
  • ½ cup roasted mashed butternut squash (from the large butternut squash from above)
  • 1 tablespoon apple cider vinegar
  • 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins)
  • 2 tablespoons chopped sage leaves (optional)
  • pumpkin seeds - for sprinkling
  1. Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners.
  2. Combine the flour, salt, baking powder and baking soda in a medium bowl.
  3. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine.
  4. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using.
  5. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using.
  6. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days.
Recipe by Golubka Kitchen at