June 5, 2012

Spiced Coconut Squash Muffins

This recipe has been adapted from The Well Fed Homestead recipe. Make sure to check out her sight, she has so many wonderful recipes!

1/2 c. melted coconut oil
6 eggs
1 tsp. vanilla
1/2 c. honey
1/2 c. cooked, pureed butternut squash (or any squash for that matter!)
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. coconut flour

Preheat oven to 400 degrees and line muffin tin. Beat eggs, add in vanilla, honey, squash, spices, salt and baking soda. Mix together. Slowly add in sifted coconut flour and coconut oil.

Divide batter evenly between 12 muffin cups.

Bake for 15 - 19 minutes or until no longer wet. Enjoy with a huge slab of butter if you prefer!


  1. These had to be the most moist deliciousness of a muffin ever! I like it when you whipped coconut oil with sugar and vanilla for frosting. So yummy!

  2. I love these! I just finished making a quadruple batch. The double batch I made last week only lasted 2 days.

  3. Oh also if any of your readers live somewhere with a high altitude (like me) then 15 minutes is to long to bake them. I start checking mine at 13 minutes.


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