Butternut Squash, Apple And Hazelnut Muffins

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Cannelle et Vanille


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1/2 small butternut squash puree, peeled, seeded and diced

3 eggs

1/2 cup (100g) light brown sugar

1/4 cup (50 g) natural cane sugar

1/3 cup (80 ml) unsweetened coconut milk

1/3 cup (80 ml) coconut oil

1 teaspoon vanilla extract

1/2 cup (70 g) superfine brown rice flour

1/2 cup (70 g) quinoa flour

1/3 cup (45 g) hazelnut meal

3 tablespoons (20 g) tapioca starch

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon ground cinnamon

1 Gala apple, peeled and diced into 1/8-inch pieces

1 ounce (30 g) chopped hazelnuts

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