Try these Paleo butternut squash muffins for breakfast or a snack!
They’re a great way to sneak some vegetables into your diet and are also GAPS/SCD-legal.
Serves: 16
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
- 1-1/2lb butternut squash (peeled, scooped out and cubed)
- 1/4 cup ghee or coconut oil
- 3/4 cups raw, local honey
- 2 medium pasture-raised eggs
- 1 cup almond flour
- 1 cup hazelnuts, ground
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (I prefer Ceylon cinnamon)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon clove powder
Directions
Preheat the oven to 325F. Steam the butternut squash until soft, about 20 minutes. Puree’ in a blender or food processor. Measure out 1-1/2 c. pureed squash; reserve the rest for another recipe.
Use extra ghee or coconut oil to grease muffin tins.
Add ghee, honey, eggs and 1-1/2 c. squash to the blender and mix. Add the rest of the ingredients until thoroughly mixed.
Spoon the batter into the muffin tins. Bake until a toothpick inserted into the center of a Paleo butternut squash muffin comes out clean, about 20 minutes.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
hi maria,
your recipes look divine, i just noticed that you cook with honey which denatures the wholesome and wonderfully antiviral and health promoting benefits of honey. would you think of maybe using a different sweetener?
Hi Mel,
You could use maple syrup instead of honey, but that would make the muffins “illegal” for the GAPS/SCD diets.