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stack-of-3-mini-squash-muffins

Mini Butternut Squash Muffins (Gluten Free)

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

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

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