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Paleo Butternut Squash Muffins
Grain-free butternut squash muffins made with almond flour
Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings: 9 muffins
Calories: 232 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 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
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: 9muffins
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.