Refuel: Squash Muffins with Maple Almond Crumble

When I come back from a run I crave straight sugar. But I'm a snob and I don't reach for something packaged most of the time. I also want whatever I'm grabbing to taste better than something processed. The problem is, if I don't make something ahead of time I will bolt into the kitchen like a starving cave woman and grab whatever is in front of my face. With that said, I need to plan accordingly.

The winter particularly drives cravings of something warm and spicy. These snacking muffins are perfectly moist from the squash with a little pockets of flavor from the cranberries and winter spices. There is nothing more convenient than making a batch of nutrient-filled muffins to last more than a day for post-run snacks after huffing in frigid air for over an hour. These muffins were beyond easy and don't require a lengthy prep or baking time. I happened to have all the ingredients so I threw together during one of my afternoons off. I recommend doubling the batch if you have a crowd of exercisers in the house like myself. These nuggets vanished quicker than I expected.

Squash Cranberry Muffins with Maple Almond Crumble
Adapted from Faring Well


For the Muffins:
1 cup squash puree (Acorn, Butternut, etc)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup whole milk
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
pinch sea salt
2 tsp cinnamon
1 cup spelt flour
3/4 cup quick cooking oats
2/3 cup frozen cranberries

For the Crumble:
1/2 cup oats
1/2 cup almonds, slivered
pinch sea salt
1 tsp cinnamon
4 tsp maple syrup
2 tsp coconut oil, melted


Preheat the oven to 400F.
Mix the wet and dry ingredients separately (from the muffin column) before combining.
Pour muffin batter into twelve muffin tins. I didn't line my tins, I just oiled them well with coconut oil.
Combine the crumble ingredients in a bowl and then top over batter in tins. It will seem like a lot of crumble, but pile it on! It will eventually sink into the batter.
Bake for approximately 20 minutes and remove from the oven.
Let cool for 5 minutes in the tins before removing.
Keep in an airtight container for 4-5 days.