Gluten-free Butternut Squash Muffins are giving me LIFE right now.
I always end up buying too much butternut squash when the fall/winter season hits. Inevitably, end up asking myself, “How do I use this butternut squash.”
Then it all of the sudden hit me that I could use butternut squash in baked goods just as I would zucchini or carrots.
Ingredients for Butternut Squash Muffins
Butternut squash is just an incredibly versatile vegetable. In this recipe you can just peel or cut the skins off the squash and then use a grater to shred the butternut. It gives the muffins extra flavor and moisture.
is an oil extracted from the pulp of an avocado. It has a higher smoke point and a neutral flavor which is why it is one of my favorite oils to use in baking. You could substitute another neutral tasting oil if you don’t have access to avocado oil.
is a flour made from whole-grain oats that lends a sweet and slightly nutty flavor to these muffins. One thing I really try to do when creating gluten-free recipes is to not use a million different flours. I found that oat flour is a great stand-alone gluten-free ingredient in these butternut squash muffins and incredibly affordable.
Cinnamon, nutmeg and ginger
These warming spices give the butternut squash muffins so much flavor.
How to Make Butternut Squash Muffins
These healthy butternut squash muffins come together in just a matter of minutes with these simple steps
Start by whisking together the eggs and avocado oil
Add the coconut sugar, cinnamon, nutmeg and ginger
Then just whisk in the oat flour, baking soda and salt
Lastly, you want to mix in that shredded butternut squash and the chopped pecans, if using.
Pour the batter in to the muffin pan and bake for only 15 minutes
FAQS and Tips for Gluten-free Butternut Squash Muffins
Do I use raw butternut squash for this recipe or do I need to cook it first?
You want to use raw butternut squash for these gluten-free muffins. No need to spend 30-45 minutes baking a squash. Woo-hoo.
How do I peel butternut squash?
I will be perfectly honest with you. I really hate peeling butternut squash. My favorite tool for this dreaded task is a Y peeler. I use THIS ONE and it is a game-changer. If you don’t have a peeler you can also use sharp knife to slice down the sides and remove the peel.
Is there a substitute for coconut sugar?
Yes, you can use another form of granulated sugar. I would recommend granulated cane sugar or maple sugar.
Do you have other recipes that use squash or oat flour?
Yes! Here are some of my favorites
Is oat flour Gluten-free?
Oats are technically naturally gluten-free BUT it is something that can come under a lot of cross-contamination so if you have celiac or an extreme sensitivity I would be sure to get one that is certified gluten-free.
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.
- 3 eggs
- 1/3 cup avocado oil
- 1/2 cup coconut sugar
- 2 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup oat flour*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded butternut squash *
- ¼ cup chopped pecans (optional)
- 2 tbsp pumpkin seeds (optional)
- 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.
- 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.
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