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.
My husband and I are outdoor travel junkies who like to spend our free time experiencing nature and new cultures. On Sweet World Travels you will find stories of our adventures, our lives as health care practitioners, and the communities we serve in our travels.