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Paleo butternut squash muffins made with almond flour and coconut sugar are a fluffy, delicious breakfast or treat!
While pumpkin tends to get the limelight during the fall, I often make baked goods with other winter squash varietals as well. Take for instance my Butternut Squash Pancakes and Kabocha Squash Spice Cake.
You can generally use any winter squash in a recipe that calls for pumpkin (or butternut squash, acorn squash, etc.), giving you the versatility to pick your passion!
For this exhibit of fall-inspired adventure, we’re baking up a batch of grain-free paleo-friendly butternut squash muffins.
These butternut squash muffins are:
- Grain-free and gluten-free
- Oil-free
- Refined sugar-free
- Dairy-free
- Light and fluffy
- Perfectly sweet
What I love about these muffins (aside from the fact that they make your mouth feel like a million bucks) is they are a great way of using up leftover roasted butternut squash (or any leftover roasted winter squash).
I made these muffins for my household, and everyone has been enjoying them with their morning coffee or tea. There’s something so cathartic about enjoying your favorite hot beverage with a delicious warmly-spiced muffin treat that happens to be healthy!
Let’s bake a batch!
How to Make Paleo Butternut Squash Muffins:
Begin by cooking the butternut squash using your preferred method. I recommend following my Cinnamon Maple Roasted Butternut Squash recipe for roasting 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.
Looking for ways you can change up this healthy muffin recipe? Here are some options.
Recipe Adaptations:
- Replace the butternut squash with roasted pumpkin, acorn squash, or kabocha squash.
- For sweeter muffins, add 2 to 4 tablespoons of your favorite kind of granulated sweetener. Coconut sugar or maple sugar are great for paleo friendly sweeteners, or regular cane sugar or brown sugar work too.
- Use almond flour instead of hazelnut flour.
- If you’d like, you can prepare the recipe in a mixing bowl with a hand mixer or in a stand mixer rather than a blender.
- Omit the walnuts or replace with pecans.
- Add in some pumpkin pie spice for more fall flavor!
More Healthy Muffin Recipes:
- Coconut Flour Cranberry Orange Muffins
- Gluten-Free Coconut Muffins
- Gluten-Free Banana Walnut Muffins
- Coconut Flour Zucchini Muffins
Muffs on repeat!
Paleo Butternut Squash Muffins
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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Should the mashed butternut squash measure as 1 cup before it is mashed? I assume when mashed it will measure as less than 1 cup.
Thank you
Hi Danielle! The measurement is for 1 cup of mashed squash, so as you suspect, you will need to start out with a little more in order to get that 1 cup. I’d recommend roasting a small butternut squash and you may end up with some leftovers. let me know if this makes sense!
Thank you ?
Is there an alternative for the applesauce?
Hi Jeannie! You could use mashed ripe bananas!
So I made these today and they are delicious! My only concern is that even though I left them an extra 10 min in the oven, they weren’t a dry muffin, is that normal?
Posted by Erin in: Dairy-free, Fall Recipes, Gluten-free, Grain-free, Paleo, Seasonal Recipes, Special Diets I used to love watching the food network but not one show offers any healthy alternatives. So thank you for this!
I will have to change my ways and push pumpkin aside for a second. Can’t wait to try these!