Butternut Squash Muffins (vegan, gluten free)

My kids asked me to make muffins, and I wanted to hide something healthy in the dough. We had one big butternut squash, and after learning about its health benefits, I wanted to try if it would work in a muffin recipe. Turned out that it worked amazingly well! 🙂 I believe this is one of my best recipes ever. 🙂

Many studies have suggested that increasing consumption of plant foods like butternut squash decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
* (Source: http://www.medicalnewstoday.com/articles/284479.php)

So evidently, I was happy that my kids got a lot of extra nutrients by eating these delicious butternut squash muffins.
I will definitely use this recipe a lot in the future. 🙂


Butternut Squash Muffins (vegan, gluten free, refined sugar free, clean eating)

Prep Time: 1 hour

Cook Time: 20 minutes

Category: blog

Butternut sqash in a muffin? So delicious and healthy. These vegan, clean eating gluten free butternut squash muffins are also easy to make. Click to learn the recipe.


  • 1 large butternut squash
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1 banana
  • 1/3 cup pure maple syrup
  • ½ cup coconut oil
  • 1tbs chia seed
  • 1tsp baking powder
  • 1 tsp baking soda
  • Spices: (2 tsp cinnamon, 1tsp lucuma, cardamom, vanilla, pinch pink salt)
    Caramel sauce:
  • 1 tbs light tahini
  • 1 tbs coconut oil
  • 1 tbs maple syrup
  • (1 tsp liquid vanilla)


  1. Bake the butternut squash in the oven (400 F degree) for about 45 minutes or until inside is tender. (Cut the squash in half length wise, remove seeds and brush with coconut oil)
  2. Let it cool, and scoop the squash out. Process in food processor until pureed.
  3. Whisk the flour, chia seeds, baking soda& powder and spices together in a bowl.
  4. In another bowl, whisk the maple syrup, coconut oil(melted), and banana
  5. Add dry ingredients and butternut squash in the mixture
  6. Pour into molds and bake at 350 F degrees about 20 minutes or until done.
  7. Mix the caramel sauce ingredients together, and spred on cooled muffins.
  8. Refridgerate until the caramel sauce is solid.
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