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:
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).
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.