Paleo Butternut Squash Muffins

Name: Paleo Butternut Squash Muffins
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 9 muffins
Ingredients: 2 large eggs; 1 cup butternut squash; 1/4 cup unsweetened applesauce; 3 Tbsp pure maple syrup; 1 tsp pure vanilla extract; 2 cups Super Fine Almond Flour; 1/4 cup coconut sugar; 2 tsp ground cinnamon; 1 tsp baking powder; 1/4 tsp sea salt; 1/3 cup raw walnuts

User Reviews

4.5

57 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings
9 muffins
Calories
232 kcal
Course
Breakfast
Cuisine
American

Paleo Butternut Squash Muffins

Tyler Espinosa

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Grain-free butternut squash muffins made with almond flour

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Ingredients

Servings

2 large eggs
1 cup butternut squash roasted and mashed
1/4 cup unsweetened applesauce
3 Tbsp pure maple syrup
1 tsp pure vanilla extract
2 cups Super Fine Almond Flour
1/4 cup coconut sugar
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/3 cup raw walnuts chopped, for topping

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Instructions

Preheat the oven to 350 degrees F and line a muffin tray with 9 papers.
Add all ingredients (except the optional chopped walnuts) to a blender and blend until combined.
Fill the muffin papers ¾ of the way full with muffin batter. Sprinkle with chopped walnuts. Bake in the preheated oven 25 to 30 minutes, until the tops have set up and turn golden-brown.
Allow muffins to cool at least 30 minutes before peeling off the muffin papers.