Paleo Butternut Squash Muffins
Grain-free butternut squash muffins made with almond flour
Servings: 9 muffins
Calories: 232kcal
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
Serving: 1of 9 | Calories: 232kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Fiber: 3g | Sugar: 13g