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Butternut Squash Muffins

Oct 13, 2012 | Recipes | 2 comments

These gluten free Butternut Squash Muffins have only 7 ingredients…and one of them is optional! They're simple, quick, delicious & healthy.

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:

Paleo Pumpkin Muffins
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Butternut Squash Muffins (Gluten Free)

Ingredients

  • 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)

Instructions

  • 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).

Use the leftover butternut squash for a Butternut Squash Lasagna. A fall favorite with basil, goat cheese, brown rice noodles & caramelized onions. Our dairy-free option has a cashew-white bean cream. Find this recipe in our weekly gluten-free, meal plan: November Plan.

Have you tried using butternut squash in baked goods? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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Gluten Free Butternut Squash Muffins

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2 Comments

  1. Amnah

    Hi,
    Can I substitute oats for almond flour?

    Reply
    • Meri Raffetto

      It’s always tricky substituting flour with baked goods but you can try!

      Reply

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