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butternut-squash-muffins-cassava

Butternut Squash Muffins

Butternut Squash Muffins can also be made with canned pumpkin. This recipe is made in the blender, so super fast batter to whip up!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword butternut squash, muffin, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 extra-large muffins or 10 regular size
Calories 371 kcal
Author Megan

Ingredients

  • 1 cup cassava flour Otto's preferred
  • 2/3 cup flax seed meal golden preferred
  • 4 eggs
  • 1/3 cup butternut squash cooked, smashed to measure, leftover squash works great (can also use canned pumpkin)
  • 1/3 cup avocado oil or preferred traditional fat, melted
  • 1/3 cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon baking soda , sifted
  • 1/4 teaspoon sea salt

Instructions

  1. Prepare muffin tin or extra-large muffin tin by lining cups with parchment cut or torn into 6" by 6" squares. Or use muffin liners. (See favorite liners in Recipe notes below.) Preheat oven to 325 degrees Fahrenheit.
  2. In a medium size mixing bowl combine the following dry ingredients: cassava flour, flax seed meal, cinnamon, ginger, baking soda and sea salt.
  3. Place the following wet ingredients in a high-powered blender: eggs, winter squash, oil, maple syrup, and vanilla. Puree until thoroughly mixed, about 15 seconds.
  4. Pour wet pureƩe into dry ingredients and fold together completely without over-mixing.

  5. Fill prepared muffin cups with batter. Bake extra-large muffins for about 25 minutes. Bake medium/"normal" size muffins about 15 minutes. Muffins are done when toothpick or sharp knife inserted into center comes out clean.

Recipe Notes

Here's my favorite muffin cup liner: it's pretty, doesn't stick at all, and expands slightly for larger muffin cup pans, as needed.

For larger muffins every time, this is the same brand of cup liner, but this liner is deeper and broader, also super pretty.

Variations

Nutrition Facts
Butternut Squash Muffins
Amount Per Serving
Calories 371 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 238mg10%
Potassium 253mg7%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 12g13%
Protein 8g16%
Vitamin A 985IU20%
Vitamin C 2.6mg3%
Calcium 118mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.