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Paleo Butternut Squash Muffins made oil-free, gluten-free and refined sugar-free with almond flour and coconut sugar | TheRoastedRoot.net
Paleo Butternut Squash Muffins
Prep Time
50 mins
Cook Time
25 mins
 

Grain-free butternut squash muffins made with almond flour

Course: Breakfast
Cuisine: American
Keyword: butternut squash, coconut sugar, gluten free, grain free, muffins, oil free, paleo
Servings: 9 muffins
Author: Julia
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line a muffin tray with 9 papers.

  2. Add all ingredients (except 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. Bake in the preheated oven 25 to 30 minutes, until the tops have set up and turn golden-brown.

  4. Allow muffins to cool at least 30 minutes before peeling off the muffin papers.