These Butternut Squash Muffins are a delicious paleo muffin recipe. The best part? Only 7 ingredients…and one of them is optional!
Leaves changing, temperatures cooling and the return of pumpkin-flavored treats! I love fall and the transition to heartier, warmly spiced foods.
I frequently use butternut squash in my baked goods. It works well as a sub in pumpkin recipes. I buy a larger (3-4 pound) squash and roast whole (about 1-1.25 hours at 350F). Then I have plenty of squash to use in savory and sweet dishes (think creamy pear-squash soup or butternut squash pancakes with pecans & chocolate chips!). Below is an easy, gluten-free fall treat:
Butternut Squash Muffins (Gluten Free)
- 2 cups almond flour
- 1 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1.5 cups butternut squash, cooked and mashed
- 1/4 cup maple syrup (OR 4 dates, Medjool preferred)
- 1 egg
- 1/2 cup chocolate chips (optional)
- Stir together dry ingredients (almond flour, baking soda, pumpkin pie spice).
- In a blender, puree wet ingredients until smooth (butternut squash, maple syrup or dates, egg).
- Mix wet into dry.
- Stir in chocolate chips, if using.
- Pour into muffin papers and at bake at 350F for 20-25 minutes or until tops spring back when pressed. I’ve also made bars by using an 8×8” or 9×9” pan (bake for 35-45 minutes).
Are these butternut squash muffins healthy?
I can assure you, these butternut squash muffins are just as healthy as they are tasty! Here are some of the nutritional benefits the recipe brings:
Butternut Squash (Vitamin A, Vitamin C, Vitamin E, B Vitamins, Magnesium, Potassium, Folate)
Butternut squash has an extraordinary amount of vitamin A, which makes it excellent for your eyes, bones and immune system. It's also high in antioxidants which can help decrease inflammation and risk for disease. The type of antioxidants found in butternut squash and other yellow and orange fruits and veggies are particularly promising for preventing heart disease.
Almond Flour (Magnesium, Vitamin E, Potassium)
With almonds as the only ingredient, almond flour is a nutritious choice for baked goods. High in magnesium, vitamin E and potassium, almonds are good for your heart and also help lower LDL cholesterol. One serving of almonds also has as much calcium as 1/4 cup of milk!
Frequently used in traditional medicine, cinnamon is good for your heart and also may help stabilize blood sugar. Research also suggests that cinnamon may help lower cholesterol.
Pure Maple Syrup (Manganese, Zinc, Iron, Potassium, Calcium)
1/3 cup of pure maple syrup contains 165% of the recommended dietary intake for manganese and 28% for zinc. It also has a lower glycemic index than table sugar, reducing blood sugar spikes.
Eggs (Vitamin A, B Vitamins, Selenium)
An egg contains 7 grams of protein and is full of lutein (good for your eyes) and choline (good for your brain).
When choosing your eggs, keep in mind that omega-3 eggs offer up to 5 times as much omega-3 in contrast to conventional eggs. In addition, they have almost 40% less of the inflammatory omega-6 fatty acid arachidonic acid. As a result, I think Omega-3 eggs are worth it if you can swing it in your grocery budget.
Similarly, pastured eggs offer far superior nutritional content to conventional eggs. Higher in vitamin A, vitamin D, vitamin E, and omega-3, they're certainly a better choice than conventional if available to you.
More Paleo Muffin Recipes
Looking for more paleo muffin recipes? I've got you covered!
Even if you're not paleo, these muffins are far more satisfying than traditional muffins that are all carbs. They each contain a healthy balance of protein, healthy fats and carbs for a snack or breakfast that actually fills you up!
My paleo chai spice muffins use a mix of almond flour and coconut flour. If you haven't tried coconut flour, I highly recommend it. It's an inexpensive ingredient and really gives gluten free and paleo baked goods a great texture.
The cinnamon, cardamom, ginger and cloves give these such a deliciously spiced flavor!
It doesn't get much more classic than banana nut muffins and for good reason! These have all the classic flavor of the muffins you enjoyed as a child but, with ingredients like almond butter, coconut oil and coconut flour, are much more nutritious.
Tips on How to Use Butternut Squash
Butternut Squash is one of the tastiest fall ingredients out there but it can be a bit intimidating if you haven't used it before.
Learning the easiest and safest way to chop various fruits and veggies allows you to confidently incorporate so much more variety into your family meals. I love sharing the tips and knife skills I learned in culinary school for this very reason. If you find chopping butternut squash tedious or difficult, watch my short video here to see how! (I share other culinary how-to videos on my YouTube channel here!)
You can also see my favorite way to cook the “bulb” of the butternut squash here. This part of the gourd can be tricky to chop, so I avoid chopping it altogether! It's delicious whole-roasted.
If you have extra butternut squash after making your muffins, here are a few other delicious ways to use it:
- Harvest Kale Salad with Butternut Squash: This salad makes a beautiful holiday side dish but you can also add some chicken for an easy and delicious lunch! (This Winter Kale Salad would be great with the addition of squash as well!)
- Beef and Butternut Squash Tagine: Butternut Squash lends a natural sweetness that is so good with the spices in this recipe.
- Sweet Potato & Pear Soup: Replace the sweet potatoes in this fall soup recipe with butternut squash for a slightly different flavor profile.