Paleo Butternut Squash Almond Flour Muffins
Naturally sweetened muffins featuring roasted butternut squash and almond flour for a moist, tender crumb. Maple syrup and cinnamon add warmth while walnuts provide crunch. Perfect for fall breakfast or afternoon snack, these grain-free treats satisfy both paleo dieters and anyone seeking wholesome baked goods. The butternut squash keeps them exceptionally moist while adding subtle sweetness and beautiful golden color.
Ingredients
Instructions
- 1
Preheat oven and line muffin tray with papers
- 2
Add all ingredients except walnuts to blender and blend until combined
- 3
Fill muffin papers 3/4 full with batter
- 4
Sprinkle with chopped walnuts
- 5
Bake until tops are set and golden-brown
- 6
Cool at least 30 minutes before removing papers
Tips
Make sure butternut squash is well-drained after roasting to prevent soggy muffins
Don't overmix the batter - blend just until ingredients are combined for tender texture
Test doneness with a toothpick - it should come out with just a few moist crumbs
Good to Know
Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't skip cooling time to avoid papers sticking to muffins
Drain roasted squash well to prevent excess moisture
Fill papers only 3/4 full to prevent overflow
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I freeze these muffins?
Yes, wrap individually and freeze up to 3 months. Thaw at room temperature or warm briefly in microwave.
What if I don't have a blender?
Mash squash very well and whisk wet ingredients, then fold into dry ingredients until just combined.
How do I know when they're done baking?
Tops should be golden-brown and spring back lightly when touched. Toothpick should have few moist crumbs.