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Mini Butternut Squash Muffins (Gluten Free)

Nov 4, 2022 · 1 Comment

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These mini butternut squash muffins are made with almond flour, pureed squash, lightly sweetened with maple syrup and loaded with dark chocolate chips. This healthy squash muffin recipe is perfect as a breakfast side, packed in lunches or as an on-the-go snack.

stack-of-3-mini-squash-muffins

Muffins have always been one of my go-to breakfast options for the kids. They're easy to make, my children love them and they're a great way to sneak in veggies like zucchini, pumpkin or squash.

These mini butternut squash muffins are made with pureed squash. I steamed and blended my own squash, but you can use canned squash too.

They are also made with a blend of almond flour and tapioca flour, making these gluten free squash muffins.

Butternut Squash Muffins

Here's what you need to know about these mini muffins:

  • gluten free and grain free - made with a blend of almond flour and tapioca flour
  • paleo friendly - these squash muffins are made with minimally processed, whole food ingredients
  • dairy free - no milk or butter
  • refined sugar free - sweetened with maple syrup
  • toddler friendly - mini in size (perfect for handling) and free from most common allergens
  • soft and tender - these squash muffins have a wonderful texture

This healthy butternut squash muffin recipe is one of my family's favorites! You cannot taste the squash, so it's a great way to sneak in a veggie your kids may otherwise not eat.

paleo-squash-muffins

Ingredients

Here's a list of what you'll need to make these mini squash muffins:

  • pureed butternut squash
  • large egg
  • maple syrup
  • vanilla extract
  • blanched almond flour
  • tapioca flour/starch
  • paleo baking powder
  • baking soda
  • cinnamon
  • salt
  • dark chocolate chips (optional)

Like mentioned earlier, I cut, steamed and pureed my own butternut squash. However, you may use canned squash if you prefer. Also, any variety of squash should work for this recipe.

If you need these muffins to be nut-free, then swap the almond flour for tigernut flour. I've tried this swap myself and the recipe works. However, I prefer these muffins made with almond flour (the texture is better).

ingredients-in-mini-squash-muffins

How To Make Mini Butternut Squash Muffins

These muffins are SO easy! The batter is made in one bowl and these mini squash muffins cook in under 20 minutes. Here's what you need to do:

First, preheat your oven to 350 degrees F. Grease a mini silicone muffin pan and set aside (I greased mine with avocado oil).

In a medium-sized mixing bowl, combine pureed squash, egg, maple syrup and vanilla.  Whisk until smooth.

Add in the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt.

Fold the chocolate chips into the batter.

squash-muffin-batter

Use a large cookie scoop (2 Tbsp per muffin) to scoop the muffin batter into the mini muffin pan, making 10-11 muffins.

muffin-batter-in-silicone-baking-pan

Place the muffins in the oven and bake at 350 degrees F for 16-18 minutes.

After baking, remove the muffins from the oven and cool them for a few minutes in the baking pan.  Then transfer them to a wire cooling rack.

freshly-baked-muffins

Storage

These mini butternut squash muffins are best stored in the fridge and eaten within one week. You can keep them out on the countertop for a couple days, but because they are preservative free they will spoil more quickly than anything store bought.

gluten-free-squash-muffins

More Recipes with Butternut Squash

  • Butternut Squash Brownies
  • Paleo Butternut Squash Bread
  • Butternut Squash Tots

Enjoy!

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stack-of-3-mini-squash-muffins

Mini Butternut Squash Muffins (Gluten Free)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
  • Yield: 10-11 mini muffins 1x
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Description

These mini butternut squash muffins are made with almond flour and pureed butternut squash.  This healthy muffin recipe is gluten free, dairy free and paleo friendly.


Ingredients

Scale
  • ½ cup pureed butternut squash
  • 1 large egg
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup blanched almond flour (90g)
  • ⅓ cup tapioca flour (43g)
  • 1 tsp cinnamon
  • 1 tsp paleo baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp dark chocolate chips, chopped (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a mini silicone muffin pan and set aside (I greased mine with avocado oil).
  3. In a medium-sized mixing bowl, combine pureed squash, egg, maple syrup and vanilla.  Whisk until smooth.
  4. Add in the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt.
  5. Fold the chocolate chips into the batter.
  6. Use a large cookie scoop (2 Tbsp per muffin) to scoop the muffin batter into the mini muffin pan, making 10-11 muffins.
  7. Place the muffins in the oven and bake at 350 degrees F for 16-18 minutes.
  8. After baking, remove the muffins from the oven and cool them for a few minutes in the baking pan.  Then transfer them to a wire cooling rack.

Keywords: butternut squash muffins, squash muffins, paleo squash muffins, gluten free squash muffins, healthy squash muffins, chocolate chip squash muffins, mini gluten free muffin recipe, miniature paleo muffins, miniature squash muffins

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pinterest image for butternut squash muffins
« Butternut Squash Tots (Gluten Free)
Gingerbread Cookie Bars (No Bake, Paleo, Vegan) »

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Comments

  1. Katie says

    November 04, 2022 at 6:39 am

    We love these mini squash muffins for snack or breakfast. Hope you all love them too!

    ★★★★★

    Reply

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