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Gluten-free Butternut Squash Muffins

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 30
  • Yield: 9 1x
  • Diet: 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)


  1. Preheat oven to 400 and line a muffin pan with 9 liners.
  2. Add the eggs and avocado oil to a large bowl and whisk to combine.
  3. Next add the coconut sugar, cinnamon, nutmeg and ginger and whisk to combine.
  4. Add the oat flour, baking soda and salt. Whisk to combine.
  5. Mix in the shredded butternut squash and then fill each muffin liner about 2/3 of the way full.
  6. 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.

Keywords: gluten-free muffins, butternut squash muffins, oat flour muffins, squash muffins, gluten-free butternut squash muffins, healthy oat flour muffins