Made with butternut squash, plenty of apples, hazelnuts, and lightly sweetened with brown sugar these dairy free muffins are made with coconut milk and incorporate all the flavors of fall. Combining brown rice flour with wheat flour provides these muffins with a heartiness that sticks with you, making them the perfect snack on the go. This recipe is a great way to use up any butternut squash you may have lying around, or the perfect opportunity to try out that squash recipe you just discovered.