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
Click here to see all my recipes that include pumpkin or squash!!
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.
I’m going to try with sweet potatoes as we don’t have butternut here! This looks amazing 🙂
It’s always a great idea to incorporate more veggies in to your breakfast muffins . I love butternut squash and will enjoy it here
Oh these look great – I have to make them for my kids! I don’t think they’d even notice the squash – between the chocolate and the texture I think they’d be all over these.
Emily @ Recipes to Nourish says
Yes please!!! I love that you pack squash into these muffins! Such a great addition plus I bet it helps make the perfect texture for these muffins. Yum!
Carrie | Clean Eating Kitchen says
I will never say no to a muffin! These look fantastic!
Such a great idea to use butternut squash in muffins! I love when you can add healthy veggies to desserts.
Megan Stevens says
Oh yes, please! I love all that squash in there. These must be so moist and perfect!
What a tasty way to use butternut squash!
Joni Gomes says
Omg I love this! Would I be able to use sweet potato instead of the butternut squash?
Tessa Simpson says
yes, I noted in the recipe notes…sweet potato is a great option!
Any day you can sneak vegetables into muffins is a good day for me! These look like a wonderful combination of nutritious ingredients! Thank you for sharing.
linda spiker says
I will take them all! me, me! Pick me!
Lindsey Dietz says
LOVE the squash addition! What a great way to hide some veggies for picky eaters! I bet these are SO scrumptious!
Christina Shoemaker says
I love that you used squash!! Brilliant! And they look so rich and yummy! <3
This paleo chocolate muffin recipe has quickly become a favorite. I’ve made these three times now, the first time with pumpkin (comment above), and the most recent two times with butternut squash. This recipe works great even with substitutes or missing the flaxmeal (I would know because that was the case the first two times I baked them and they still turned out great), but the third time I had all the ingredients on hand to follow Tessa’s recipe exactly, and I do have to say they were perfectly optimal the third time. Everyone who tries them LOVES them, even my mother, who hates butternut squash. Happy I found a way to sneak into her diet! They freeze and defrost well. I recommend lightly warming them before serving so they’ll taste heavenly. I loaded mine with chocolate ships so they came out moist and chocolately! I like them with chopped walnuts, too. A wonderful guilt-free dessert for everyone, not just GF DF folks like myself. Thank you, Tessa!
Tessa Simpson says
slightly warm with melty gooey chocolate = heaven, I agree Lindsay! i love how the strong chocolate flavor masks the squash from wary pallets! Although I love squash so darn much, it’s hard for me to fathom why many don’t!!
Lindsay Gray says
I made these chocolate butternut muffins substituting pumpkin for the butternut and they turned out PHENOMENAL. So, so good. I substituted arrowroot flour for tapioca, as it’s what I had on hand, and it totally worked. I also skipped the flax because I didn’t have any in the house. They definitely turned out a little too moist and didn’t quite cook all the way through … I should have added more coconut flour per Tessa’s instruction because pumpkin is a wetter squash than butternut… but they still tasted amazing! My husband even ate a few and said they were good (I didn’t tell him there was pumpkin in there because he has an aversion to orange vegetables). So delicious and they didn’t last long in the house! Tessa was also super helpful communicating with me about how to optimize this recipe. Thank YOU!!!
Tessa Simpson says
Pumpkin is always tricky because of how variety there is in water content…but the fresh stuff is SO much tastier, it’s worth it!! Thanks for leaving feedback Lindsay!
Emily Shaw says
Gonna try these! They look delish!!
Kim robinson says
Wow those look really good!
Michele Gauss says
Peanut butter and chocolate are my favorite
Angie Waibel Miske says
Um. first, Tessa, your pic is gorgeous. Second, this post says CHOCOLATE so I had to look. Yummmmo
Tessa Simpson says
Well duh Angie…CHOCOLATE!!! Haa ha!! I am a sucker for it all!!
Ushmana P . rai says
These butternut muffins are the perfect epitome for a windy fall evening, here in Nepal. The delight of making this on my own would be a pleasure all thanks to you! Please keep sharing more! xx