A rich chocolaty flavor and a moist crumb, these Paleo butternut squash muffins will win you over!!
As the fall season begins here in the Pacific Northwest, the vast variety of winter squashes available is staggering. If I am entirely honest, I LOVE trying new varieties all the time to see what they are like. So many unique flavors out there, and some gorgeous specimens of all colors and sizes!
Butternut squash is a consistent performer for flavor, texture, and ease /affordability. Almost anyone can find butternut squash! But don’t fret….any tasty squash or pumpkin puree will do in this recipe!!
In this go around, I halved and seeded my butternut squash and pressure cooked it in my Instant Pot for 20 minutes . But you can buy a can of puree, or use my tutorial on baking and picking the tastiest squash the season has to offer!!
Whichever type of squash you decide to use, know this: butternut is a drier squash, so if yours is super moist, more flour will be needed in the recipe!
These muffins are sinfully rich and moist. The sweetness if totally personal preference, so if you need to add more, by all means, go ahead!!
If you would like some additional ways to use squash or pumpkin, check out some of my other recipes with this stellar ingredient!:
- Paleo Caramelized Butternut Squash
- Paleo Roasted Squash Slices
- Paleo Pumpkin Bread
- Paleo Pumpkin Pie Smoothie
- Paleo Pumpkin Ice Cream
Now it is time to get baking!
- 1½ cup cooked, soft butternut squash (I cooked mine in the Instant Pot!)*
- ½ cup melted coconut oil
- ¾ cup coconut sugar
- ¼ cup equivalent of stevia (or more coconut sugar)
- 3 eggs
- ¾ teaspoon sea salt
- 1½ teaspoon baking soda
- ¾ cup almond flour
- ½ cup tapioca flour
- ¼ cup cocoa powder
- ¼ cup golden flax meal
- ¼ cup coconut flour
- Optional Add In's: dark chocolate chips, white chocolate chips, chopped nuts
- Preheat oven to 350 degrees,prepare a 12 muffin tin.
- In the bowl of a mixer, gently mix the squash, oil, and sugar. Make sure the squash is warm or room temp so the coconut oil does not harden.
- Beat in the eggs.
- With the mixer running, add the baking soda and sea salt.
- Continue with the remaining ingredients. Let batter rest a minute or two to allow the flours to fully drink up the moisture. Mixture will be stiff.
- Put about ⅓ cup batter in each muffin tin.
- Bake for 15-18 minutes until just set and a knife comes out clean.
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