Almond and butternut squash muffins

I was at the farmer’s market the other day and butternut squash was on sale for $.75/lb! I purchased a few and they’ve been sitting on my counter top just waiting to be used. 

I’ve had my eye on a butternut squash cheese and beer soup I saw someone make the other day that looked divine.
I’ve also been wanting to whip up a batch of my roasted garlic mashed squash that is tdf!
And I’ve been craving muffins like crazy, so…butternut squash muffins? Why not!

These muffins are moist and crumbly, with a bit of spice from the ginger, a warm, caramel flavor from the roasted squash and honey, and a crispy top from the toasted almonds. If you don’t feel like roasting a squash, consider purchasing the steam-in-bag butternut squash (usually in the frozen section or in the produce section of Trader Joe’s!). Just make sure you use a paper towel to pat down steam-able squash, as they can be quite watery- which may affect how your muffins turn out. unnamed (3)

Almond and butternut squash muffins
Yields 8
These muffins are gluten free, and sweetened with a bit of applesauce and honey!
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Prep Time
10 min
Cook Time
18 min
Prep Time
10 min
Cook Time
18 min
  1. 1 cup roasted butternut squash *see below for directions
  2. 1/4 cup unsweetened apple sauce
  3. 1 large egg
  4. 1 tsp. vanilla extract
  5. 2 tbsp. honey or pure maple syrup
  6. 1 tsp. cinnamon
  7. 1/2 tsp. nutmeg
  8. 1/2 tsp. ground ginger
  9. 1/2 tsp. baking soda
  10. 1/4 tsp. baking powder
  11. 1/2 tsp. sea salt
  12. 1 cup + 1 tbsp. oat flour (finely ground oats if you can't find the flour)
  13. 1/2 cup unsalted sliced almonds
  1. Roast the butternut squash (Peel, remove seeds and chunk squash into 1-inch cubes. Place onto a greased pan (a bit of butter or spray will do) and roast at 400 for 25-30 minutes or until soft). When cooled, mash by hand or in a food processor until smooth. Reduce oven heat to 350.
  2. In a bowl combine flour, seasonings, salt, baking powder, and baking soda.
  3. In a separate bowl, combine squash, eggs, applesauce, honey and vanilla extract in a bowl and beat until smooth.
  4. Carefully add the dry mixture to the wet mixture 1/2 cup at a time. Mix until just combined.
  5. Pour batter 3/4 the way into a greased cupcake tin (avoid using cupcake liners here- they aren't necessary), then sprinkle the top of each muffin with a few sliced almonds.
  6. Bake at 350 for 16 minutes, remove from oven to cool and rest. Enjoy!
  1. You can easily sub pecans for the almonds, or maybe even add a few golden raisins to the batter for some texture!


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