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5 from 1 vote

Healthy Butternut Squash Muffins

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Free of most allergens and refined sugar, while featuring high-fiber flours and butternut squash!
Course: Breakfast, Snack
Keyword: dairy-free, egg-free, gluten-free, grain-free, refined sugar-free, soy-free, vegan

Ingredients

  • 1 (15-oz) can butternut squash puree
  • 3 tablespoons ground flax seeds
  • 1 tablespoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 cup chickpea (garbanzo bean) flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • Generous pinch cardamom, ginger, and nutmeg
  • 1 teaspoon baking soda
  • Handful chopped dates, walnuts, or pecans optional

Instructions

  • Preheat oven to 350 degrees F and grease or line a muffin tin.
  • In a food processor, add all ingredients except baking soda and optional add-ins. Blend until everything is well combined. The batter will be thick!
  • Add in baking soda and pulse just until combined.
  • Transfer batter to a medium bowl and stir in optional dates or nuts, if using.
  • Using a 1/4 cup measuring cup, scoop into muffins tins.
  • Bake 30-32 minutes, or until toothpick poked in the middle comes out clean.
  • Let muffins cool in tin for about 5 minutes, then remove from tin and cool completely on a wire rack before eating.

Notes

To store: Keep in an airtight container and store in the fridge after a day.
These also freeze decently well and can be taken out and reheated.