Butternut Squash Muffins (Gluten Free)
Servings: 12
Calories: 180.5kcal
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).
Notes
*If you don't have cooked butternut squash on hand, you can roast or steam and then mash.
**Nutrition info is for 1 serving and includes maple syrup version and optional chocolate chips.
Nutrition
Calories: 180.5kcal | Carbohydrates: 16.4g | Protein: 5g | Fat: 12.2g