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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 371kcal
Author Megan
Cost $4


  • muffin tin
  • blender
  • oven



  • 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.
  • In a medium size mixing bowl combine the following dry ingredients: cassava flour, flax seed meal, cinnamon, ginger, baking soda and sea salt.
  • 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.
  • Pour wet pureée into dry ingredients and fold together completely without over-mixing.
  • 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.


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.


  • Use canned pumpkin, for convenience, in place of butternut squash.
  • Fold in 1 cup chocolate chips, before baking.
  • Substitute smashed banana or very ripe (black) plantain for the squash.


Calories: 371kcal | Carbohydrates: 35g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 253mg | Fiber: 6g | Sugar: 12g | Vitamin A: 985IU | Vitamin C: 2.6mg | Calcium: 118mg | Iron: 2.7mg