Gluten-Free Savory Squash, Leek & Cheddar Oat Muffins

These gluten-free savory muffins are made with locally grown, seasonal acorn squash and leeks, mixed with oat flour and topped with melted cheddar cheese. They're soft and moist inside, rich in fiber, and have a warm hint of nutmeg that brings out the flavors of autumn. Enjoy them as a wholesome breakfast or with a cozy afternoon tea.

The taste of Autumn joy @ Montreal

9/29/2026

Making: 6 muffins

INGREDIENTS

Main Ingredients
1 cup oat flour
1/2 cup whole oat flakes
200g acorn squash, roasted and diced into 1 cm cubes (see step 1)
1/2 Leek, finely sliced (about 100g)
1/2 cup shredded cheddar cheese (set aside a small handful for the topping)
1/2 tbsp olive oil, for sautéing the leek

Dry ingredients and seasonings
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg

Wet Ingredients
1 egg (about 60g)
1/3 cup rice milk (adjust depending on how much liquid the oats absorb)
2 tbsp olive oil

INSTRUCTIONS

Roast the squash:
Preheat the oven to 220°C (425°F).

Place the whole acorn squash on a baking tray and roast for about 25 minutes, until soft inside. Let it cool slightly, then cut it in half, scoop out the seeds, and peel off the skin.

Dice the flesh into 1 cm cubes and measure out 200g. Set aside.

Adjust the oven:
Lower the oven temperature to 180°C (350°F).
Line a muffin tin with 6 paper baking cups.

Sauté the Leek:
Heat 1/2 tbsp olive oil in a pan over medium-low heat. Add the sliced leek and sauté gently for about 3-5 minutes until softened and lightly browned. Set aside.

Mix the dry ingredients:
In a large bowl, whisk together the oat flour, whole oat flakes, baking powder, salt, black pepper, and nutmeg.

Mix the wet ingredients:
In a separate bowl, whisk together the egg, rice milk, and olive oil.

Combine and fold:
Pour the wet mixture into the dry ingredients and stir briefly.
Gently fold in the sautéed leek, squash cubes, and most of the cheddar cheese.
Mix just until combined. The batter should be thick and chunky. If it feels too dry, add a small splash of rice milk, but keep it firm enough to scoop.

Fill and bake:
Divide the batter evenly among the 6 paper cups and sprinkle the remaining cheddar on top. Bake for 20–25 minutes, until golden brown on top and cooked through.

Cool & Enjoy:
Let the muffins cool slightly before serving. Enjoy the crispy edges, nutty oat flavor, and the warm, melty cheese!

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