Pumpkin spice protein muffins

Pumpkin spice protein muffins with Hokkaido squash, almond flour, oat flour and dates – moist, spiced and satisfying for breakfast, a snack or meal prep.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 250 kcal per serving
• Protein: 8 g
• Fat: 10 g
• Carbs: 36 g

Ingredients

• 200 g Hokkaido squash
• 80 g almond flour
• 60 g oat flour
• 2 organic eggs
• 60 g dates
• 1 tsp baking powder
• 1 tsp pumpkin pie spice

Method

You’ll need: oven · muffin tin · stick blender · chopping board · knife · mixing bowl

1. Deseed the Hokkaido squash, cut it into pieces and steam with a little water until soft enough to mash easily.
2. Purée the soft squash finely and add the soaked dates. Blend everything to a smooth mixture and leave to cool briefly.
3. Thoroughly mix the almond flour, oat flour, baking powder and pumpkin pie spice in a bowl.
4. Stir the eggs into the squash purée and add the wet ingredients to the flour mixture. Stir to an even batter.
5. Spoon the batter into prepared muffin cases and bake at 180 °C (160 °C fan) for 20–25 min, until the muffins have risen and are lightly golden.
6. Leave to cool briefly and serve lukewarm or completely cooled.

Good to know

These muffins are soft, spiced and pleasantly moist. They taste of autumn without feeling heavy. They're especially good lukewarm.

Swaps

Almond flour → ground hazelnuts (also provides unsaturated fatty acids). Oat flour → buckwheat flour (naturally gluten-free). Dates → unsweetened apple purée (less sweet). Eggs → linseed egg (plant-based alternative).

Allergens

Contains eggs and almonds. Oat flour contains gluten unless it's certified gluten-free. Usually well suited to children; during pregnancy the muffins are fine as long as they're fully baked. Contains: gluten (oats).

Dairy-free recipes