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Butternut squash muffins, fall muffins,

Healthy Butternut Squash Muffins

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  • Author: Inna Fooks
  • Total Time: 35 minutes
  • Yield: 12 1x


A wholesome Fall-inspired, moist, and delectable muffin is a favorite during the fall season but can be enjoyed all year long. Great to add to those school lunchboxes or prepare in advance for rushed morning breakfasts. Excellent for baby-led weaning. This nutritious muffin includes almond flour, coconut oil, butternut squash, and some traditional fall spices.


Units Scale
  • 1 c butternut squashed mashed
  • 2 eggs
  • 1 c almond flour
  • 3/4 c whole wheat flour
  • 1/2 c brown sugar
  • 2 tbsp coconut oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional frosting:

  • 1/2 cup cream cheese
  • 2 tbsp maple syrup


  1. Wash, peel, and cut your butternut squash into 1-inch cubes. Place on a baking tray with 1 tbs olive oil. Roast your butternut squash at 400°C for 40-45 minutes (until fork tender).
  2. Mash with a fork or blend butternut squash into a puree. You need one full cup.
  3. Preheat oven to 350°C and spray a muffin tray with oil or line a muffin tray with liners.
  4. In a bowl, add all your dry ingredients, almond flour, wholewheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix and set aside.
  5. In a separate bowl whisk eggs and add pureed butternut squash, vanilla extract, and coconut oil. Mix until well combined.
  6. Add dry ingredients to wet and mix until well combined.
  7. Scoop the batter into muffin liners or reusable silicone muffin liners. Fill to the top. Place in the oven.
  8. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.
  9. Let sit for 10 minutes before adding optional cream cheese frosting or serve as is.

Optional frosting:

  1. Add cream cheese and maple syrup to a bowl and mix until combined.


  1. For easier butternut squash handling, I recommend washing the squash and placing it in a 400°C oven for 10 minutes whole. Remove from oven and chop off the bottom and top, peel and cut down the middle. Remove the seeds and cut the squash into cubes. This method softens the squash.
  2. Prepare the squash the day before for quicker or sub for sweet potato puree or pumpkin puree – can either be purchased or roasted as well.
  3. If you don’t use muffin forms or silicone muffin forms, you must spray your muffin molds well with oil to ensure the muffins do not stick to the muffin pan.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: American

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