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Healthy chestnut flour muffins

Desserts | Muffins | Chestnut Flour Recipes

Muffins are so easy and delicious! Loaded with fresh raspberries, dark chocolate chunks, and topped with butter crumbs, they’re better than anything you’d get from the baker

If you are looking for a healthy version of muffins you should definitely try. Loade with healthy ingredients they are ideal choice for breakfast or brunch.

These soft muffins made with a mix of chestnut, almond and oat flours. These muffins contain only a small amount of dark muscovado sugar and are packed with proteins from Greek yogurt. They can be whipped up easily the day before then baked in the morning as a great breakfast for whole family.

These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin

what you'll need for healthy chestnut flour muffins

The butternut squash mash makes these muffins extra soft and moist. The butternut squash is a real fall vegetable and is a great addition to any baked good - such as cookies, cakes, muffins. Check below the easiest way to make these great ingredient.

A mix of chestnut, almond and whole grain flours makes these muffins nutritiously rich and so delicious accenting sweet nutty flavour. An extra moisturness is added by buttermilk which is a great substitution for milk. These muffins contain only a small amount of dark muscovado sugar which gives caramel flavour. As finishing touch to the flavour we added some nutmeg and finely grated lemon zest.

how to make butternut squash mash

The best way to make butternut squash mash is to bake the squash as this way it doesn't absorb the water and caramelise a bit which add great flavour.

For these muffins you will need 1 medium-sized butternut squash. Cut the squash half lengthwise then scoop the seeds and place butternut squash on a baking tray, cut sides up. Bake until soft and tender. Cool slightly then scoop out the flesh and place in a bowl. Using a potato masher or hand mixer mash until smooth. You have now ready butternut squash mash. 

USEFUL TIP: You can make butternut squash mash in advance and keep it in the fridge until ready to make your baked goods. This way you can whip up the batter for the muffins quickly.

how to make healthy chestnut flour muffins

Making these healthy muffins is so easy and quick. All you need is two bowls, small saucepan and wire whisk.

For these muffins you will need: CHESTNUT FLOUR, ALMOND FLOUR and WHOLE GRAIN FLOUR plus COCOA POWDER, some SALT and BAKING POWDER.

Combine all these in one bowl. In another bowl whisk: MELTED BUTTER, MUSCOVADO SUGAR, EGG and GREEK YOGURT. Now pour wet ingredients into dry and fold slowly until combined. Add dried cranberries and stir ones again. The butter for the muffins is ready! 

Healthy chestnut flour muffins
Recipe

INGREDIENTS

For the muffins

  • 56g (1/4 cup) butternut squash mash
  • 60g (2/3 cup) chestnut flour
  • 40g (1/3 cup) whole grain flour
  • 40g (1/3 cup + 1 tbsp) almond flour
  • 1 tablespoon cocoa powder, unsweetened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon spice
  • 1/4 teaspoon salt
  • 50g (2 tbsp) butter, melted
  • 25g (1/8 cup) dark muscovado sugar
  • 1 egg, at room temperature
  • 80ml (1/3 cup) buttermilk
  • 1 teaspoon lemon zest, finely grated

For the crumb topping

  • 60g chestnut flour
  • 50g muscovado sugar
  • 1/2 teaspoon spice
  • 1/8 teaspoon salt
  • 60g butter, melted

METHOD

  1. FOR BUTTERNUT SQUASH MASH, preheat the oven to 180 C and line baking tray with baking paper.

  2. Cut butternut squash in half lengthwise and scoop out the seeds. Place on the baking tray with cut side up and bake until very soft - 50 - 60 minutes.

  3. Scoop out the flash and place in a medium bowl. Using potato masher or hand mixer make a smooth mash.

  4. FOR THE CRUMB TOPPING, combine in a medium bowl flour, spice, sugar and salt. Add melted butter and stir until combined. Set aside.

  5. FOR THE MUFFINS, preheat the oven to 220°C (430°F). Line 6-hole muffins tray with standard paper cases.

  6. Combine chestnut, almond and whole grain flours together with cocoa powder, baking powder and salt in a large bowl.

  7. In another bowl, whisk melted butter, muscovado sugar, Greek yogurt and Amaretto until the sugar is completely dissolved.

  8. Gradually add wet mixture into the dry ingredients stirring with silicon spatula until everything combined. Stir in dried cranberries leaving some for muffin tops. Don't overmix the batter.

  9. Divide the batter among prepared muffin cases all the way to the top. Top with remaining dried cranberries and bake in the oven for 10 minutes. Check if the muffins are ready by inserting skewer into one muffin - it should come out with some crumbs attached. Leave the muffins in the tray for 1 minute then remove and place on the wire rack to cool.

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