4.5 from 57 votes
Paleo Butternut Squash Muffins
Paleo Butternut Squash Muffins blend roasted and mashed butternut squash with almond flour and natural sweeteners, creating moist muffins spiced with cinnamon and enhanced by a touch of pure maple syrup and vanilla. Topped with chopped walnuts, these muffins offer a tender crumb with a slight nuttiness and warm autumn flavors, suited for a wholesome breakfast or snack.
Prep Time
50 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings:
9
muffins
Calories:
232 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
1of 9
Calories
232kcal
(12%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
13g
(20%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 9 muffins
Amount Per Serving
Calories 232
% 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.