Paleo Butternut Squash Muffins

These gluten free, dairy free, and nut free mini muffins are packed with veggies, and kids love them!

4.7 from 3 reviews




  1. Preheat oven to 375 degrees
  2. In a small bowl, combine the tapioca flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and cinnamon
  3. In a separate mixing bowl, combine the butternut squash puree, banana, maple syrup, and eggs. Mix until combined
  4. Next, slowly add the dry ingredients to the wet ingredients, beating on low using an electric mixer – just until combined. Do not over-mix
  5. Spray a mini muffin tin with oil and scoop one heaping tablespoon of the muffin mixture into each mold. The molds should be roughly 3/4 full
  6. Place the mini muffin tin into the oven and bake for 30-35 minutes
  7. Let the muffins cool for 5 minutes in the tin then gently remove and cool on a wire rack