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Paleo Butternut Squash Muffins

Paleo Butternut Squash Muffins

The ultimate comfort food! These Paleo Butternut Squash Muffins are fluffy, moist, and bursting with warm spices, making them the perfect treat for fall. Made with wholesome ingredients, they're an easy weeknight snack that you won't be able to resist. Bake a batch tonight!
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 9 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Peeler
  • Chef's Knife

Method
 

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

Notes

  • Storage: Keep muffins in an airtight container in the fridge for up to a week. They also freeze well for longer storage.
  • Freezing: You can freeze these muffins; just let them cool completely first. Wrap them individually in plastic wrap and place them in a freezer bag.
  • Pairing: These muffins pair beautifully with a warm cup of herbal tea or coffee.
  • Variations: Feel free to experiment with spices like nutmeg or add in dried fruits for extra flavor.
  • Mix-ins: Try adding chocolate chips or coconut flakes for a delicious twist.