Paleo Butternut Squash Muffins
User Reviews
4.5
Paleo Butternut Squash Muffins
Description
This recipe uses mashed roasted butternut squash combined with eggs, unsweetened applesauce, pure maple syrup, and vanilla extract mixed thoroughly with almond flour, coconut sugar, ground cinnamon, baking powder, and sea salt. The batter is blended until smooth, then spooned into muffin papers, topped with chopped raw walnuts for texture. Baking at 350°F for 25 to 30 minutes yields muffins with golden-brown tops and a tender, moist interior.
The muffins present a balance of sweetness from the maple syrup and applesauce, with warm spice notes from cinnamon, while the butternut squash imparts moisture and subtle earthy flavor. The topping adds a crunchy contrast. These muffins fit well as a paleo-friendly snack or breakfast item, offering a soft crumb and approachable sweetness.
Ingredients
- 2 egg large
- 1 cup butternut squash roasted and mashed
- 1/4 cup applesauce unsweetened
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract pure
- 2 cups almond flour Super Fine
- 1/4 cup coconut sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt sea salt
- 1/3 cup walnut chopped, for topping, raw
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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