Butternut Squash Muffins

Pillowy soft and sweet Butternut Squash Muffins are made with roasted butternut squash and deliciously healthy! Gluten and dairy free.

butternut squash muffins
Save Recipe



  1. Preheat the oven to 350 degrees and 10 muffin cups with coconut oil or unbleached parchment liners.
  2. In a high speed blender, add the eggs, butternut squash, coconut sugar or dates, water, banana, coconut oil, lemon juice and vanilla. Process until smooth and creamy. Set aside.
  3. In a large mixing bowl, combine the gluten free flour, almond flour, baking powder, baking soda and sea salt with a stainless steel whisk.
  4. Next, slowly pour the wet ingredients in with the dry ingredients and use a spatula to scrape all of the wet ingredients from the blender container. Using a wooden spoon, combine ingredients until well blended. If using, stir in the raisins and/or chocolate chips.
  5. Using a 3 tablespoon batter scoop, divide the batter among the muffin cups and place in the oven. Bake for 22-26 minutes, or until a toothpick inserted in the middle comes out dry.
  6. Remove from oven and let cool for 10 minutes before serving.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 clean cuisine Recipe by: