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.

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.

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).

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.

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

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.

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.

More Recipes with Butternut Squash

Enjoy!