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makes 15 muffins
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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