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.
Notes
*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.