Butternut Squash Breakfast Muffins

Nutty, sweet and delicious butternut squash breakfast muffins with bursts of plump dried apricots.

1 cup hazelnut flour
1 cup gluten-free oat flour
1 cup almond milk
1 can butternut squash
1/4 cup raw honey (if you like your muffins on the sweeter side, use 1/2 cup)
1 tsp cinnamon
1 tsp organic vanilla extract
1 tsp sea salt
2 large eggs
1 tbsp flaxseed meal (optional)
1/2 cup chopped dried apricots

View the full recipe at Whole & Healthy Kitchen Fun →