I have the potential to start selling healthy muffins in a local coffee shop, so I've been somewhat busy testing out different recipes. This one is my first attempt at using butternut squash for sweet rather than savory purposes, and I have to say I'm pleased with the results.
If you don't have squash on hand, either pureed pumpkin or sweet potato would work as well. Omit the chopped raw pecans and this one is not only dairy and grain-free but nut-free as well.
Paleo Butternut Squash Muffins
1/2 cup cooked and pureed butternut squash
1/2 cup melted coconut oil
1/4 cup maple syrup or raw honey
1 tbs. vanilla
1/2 cup plus 2 tbs. coconut flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
small handful chopped raw pecans (optional)
Preheat oven to 350. Combine squash, eggs, oil, honey and vanilla with an electric mixer.
Mix in remaining ingredients except for nuts. Allow batter to sit for about 5 minutes. Stir in chopped pecans, if using.
Divide mixture amongst greased or lined muffin cups. Bake at 350 for 22-24 minutes or until cooked through the middle.