Butternut squash muffins

Butternut squash muffins

Healthy butternut squash muffins, deliciously chewy and packed with all the flavors of fall. And since these muffins are naturally banana sweet, they're perfect for a healthy breakfast or snack!

Since they contain nut butter and coconut flour, they are high in fiber, protein, and healthy fats. 

For those who wish to cook them for children's lunches, simply substitute the nut butter with chickpeas cooked and drained in the same proportion. This will allow you to share these sweet treats with your children while remaining an excellent source of protein.


Butternut squash muffins 

Makes 12 muffins
Preparation time: 20 minutes 
Cooking time: 35 minutes




  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 3/4 tsp. XNUMX/XNUMX tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup melted coconut oil
  • 1 cup mashed butternut squash 
  • 3 eggs linen
  • 1 / 3 cup of 100% natural hazelnut butter (or from Chickpeas cooked, rinsed and drained)
  • 2 ripe bananas
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 / 3 cup of organic european pumpkin seeds 




  1. Preheat oven to 375 degrees.
  2. Line a 12 muffin pan with paper or silicone cases.
  3. Prepare a squash (remove the skin and seeds) and cut into cubes. Place in a pot, cover with water and cook until a fork passes easily through them. Keep a cup for this recipe and puree using a blender when cool. Save the rest for another recipe.
  4. In a small bowl, mix together the coconut flour with the baking soda, cinnamon, nutmeg and ginger until blended, making sure to remove any lumps. Put aside.
  5. Meanwhile, in a large bowl, add the bananas and mash with a fork.
  6. Then add the squash puree, coconut oil, hazelnut butter (or chickpeas if you are making the nut-free version), maple syrup, vanilla extract and flax eggs. Mix well.
  7. Stir in the coconut flour mixture and stir until incorporated. Do not over mix to ensure the muffins remain moist.
  8. Place equal portions in baking tins and bake in preheated oven for about 20 minutes or until a toothpick inserted comes out clean.
  9. Store in an airtight container in the refrigerator for up to a week.


Bon appétit!


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  • Caroline Bisaillon