Description
These healthy squash muffins are made with butternut squash, baked in the oven and topped with a maple icing. Gluten free, dairy free and paleo friendly!
Ingredients
Scale
Donuts
- 1/2 cup pureed butternut squash (122g)*
- 2 large eggs
- 1/4 cup palm shortening, melted (46g)
- 1/2 Tbsp vanilla extract
- 1 1/2 cups blanched almond flour (140g)
- 1/2 cup tapioca starch (60g)
- 1/3 cup coconut sugar (55g)
- 2 tsp paleo baking powder
- 1/2 Tbsp cinnamon
- 1/4 tsp salt
Maple Icing
- 1/4 cup coconut cream, melted
- 2 Tbsp maple syrup
- 1/2 cup powdered monk fruit sweetener
- 1/4 cup tapioca starch
Instructions
- Preheat your oven to 350 degrees F. Place two silicone donut pans on a baking sheet and grease 8 slots in the donut pans with palm shortening (or butter).
- Combine the wet donut ingredient in a large mixing bowl. This includes the pureed squash, eggs, shortening and vanilla. Whisk until smooth.
- Mix in the dry ingredients: almond flour, tapioca starch, coconut sugar, cinnamon, baking powder and salt. The batter will be thick, but still smooth enough to whisk.
- Scoop the batter into a ziplock baggie and cut a large hole on one end. Pipe the donut batter into your greased donut pans. You should get 8 donuts.
- Place the donuts in the oven and bake at 350 degrees for 23-25 minutes.
- After baking, cool the donuts for 5-10 minutes in the donut pans. Removing them right away will result in them crumbling apart.
- Place the squash donuts on a wire cooling rack and cool to room temperature before adding the icing.
- Make the icing for the donuts: combine all icing ingredients in a small bowl and whisk until smooth.
- One at a time, dip the donuts into the icing, covering the entire top half of the donut. Place the donuts back on the wire cooling rack. Some of the icing will drip off the donuts, so you can place the wire rack over a baking sheet or parchment paper to catch the excess.
- After icing these healthy squash donuts, I added some cinnamon and bee pollen. These are optional toppings of course! Some other options would be to add chopped nuts or seeds, mini chocolate chips or sprinkles.
- These donuts can be kept out at room temperature for serving, but need to be stored in the fridge. Place them in a sealed, airtight container in the fridge, for up to one week.
Notes
*I pureed my own butternut squash, but canned will work as well. To make your own squash puree, cut a butternut squash in half and remove the seeds. Cut off the stem of the squash, then cut the squash into cubes (no need to remove the skin). Place the squash in a steamer pot and steam until tender. Cool the squash a few minutes, then blend it in a food processor or high powered blender until smooth.