Gluten-free Butternut Squash Muffins (Edit recipe)

Gluten-free Butternut Squash Muffins made with just a few simple ingredients. Using only oat flour for the base and packed full of warming spices.

40 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	14 g
Carbohydrates:	26 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	202 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 9

Ingredients

3 Eggs
.333 cup Avocado Oil
.5 cup Coconut Sugar
2.5 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.25 tsp ground Ginger
1 cup Oat Flour
.5 tsp Baking Soda
.5 tsp Salt
1 cup Butternut Squash, shredded
.25 cup Pecans, (optional), chopped
2 Tbsp Pumpkin Seeds, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 and line a muffin pan with 9 liners.
Add the eggs and avocado oil to a large bowl and whisk to combine.
Next add the coconut sugar, cinnamon, nutmeg and ginger and whisk to combine.
Add the oat flour, baking soda and salt. Whisk to combine.
Mix in the shredded butternut squash and then fill each muffin liner about 2/3 of the way full.
Top with the pecans and pumpkin seeds and bake for 16-18 minutes or until a tooth pick comes out clean.

Notes

If you have celiac or a sever gluten sensitivity be sure to buy certified gluten-free flour. I typically use Bob’s Red Mill. I like to use a box grater for the butternut. The texture tends to be a lot softer than using a food processor to grate the butternut squash.