With a rich chocolaty flavor and a moist crumb, these Paleo butternut squash muffins will win you over in no time!!
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!!
These muffins are sinfully rich and tender. The sweetness is totally a personal preference, so if you need to add more, by all means, go ahead!!
Now it is time to get baking!
IMPORTANT RECIPE NOTE:
- 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!
- I would use a mixture of erythritol and stevia, or some Swerve. Lately, I have been using Lankanto Monkfruit and love it!
If you would like some additional ways to use squash or pumpkin, check out some of my other recipes with this stellar ingredient!:
- Caramelized Roasted Butternut Squash
- Roasted Squash Slices in an Herby Coating
- Paleo Pumpkin Bread
- Full Meal Pumpkin Pie Smoothie
- Paleo Pumpkin Ice Cream
Paleo Butternut Squash Muffin Recipe:
Paleo Chocolate Butternut Muffins
- 1 1/2 cup butternut squash soft butternut squash (I cooked mine in the Instant Pot!)*
- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 1/4 cup equivalent of stevia or more coconut sugar
- 3 eggs
- 3/4 teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup cocoa powder
- 1/4 cup golden flax meal
- 1/4 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 1/3 cup batter in each muffin tin.
Bake for 15-18 minutes until just set and a knife comes out clean.
*any pumpkin or sweet potato could be used, but consider that butternut squash is a drier squash, so you will need to adjust flour amounts IF you use a wetter (higher water content) squash or pumpkin. Sweet potato should function the same as butternut.