Muffins are such a perfect breakfast food, and these Gluten-Free Vegan Butternut Squash Muffins are no exception. Pair with my Banana Muffins, Blueberry Muffins, or Pumpkin Muffins.
Gluten-Free Vegan Butternut Squash Muffins
Nothing screams autumn-like butternut squash. It is such a diverse food and is one of my favorites to cook with. I’ve used it in recipes for every meal, and in every course, so muffins aren’t an exception.
Muffins are such a great way to eat something sweet for breakfast and still call it healthy. With a spice mix similar to what you would find in pumpkin pie, these muffins taste like a warm spiced pastry.
What’s in Butternut Squash Muffins?
- Roasted Butternut Squash – the most important ingredient, of course!
- All-Purpose Gluten-Free Four and Almond Flour – your base ingredients
- Cane or Coconut Sugar, and Maple Syrup – got to have some sweetness!
- Almond Milk and Coconut Oil – your liquid ingredients. Substitute with your favorite non-dairy milk, like coconut milk, oat milk, cashew milk, rice milk. Substitute the coconut oil for avocado oil, grapeseed oil or leave out the oil.
- Flaxseeds – acts as an egg replacer, substitute with chia seeds.
- Vanilla, Salt, and Spices – complement the squash perfectly. For a milder spice blend or if you are allergic to cinnamon, add 1/2 teaspoon coriander and 1/4 teaspoon cardamom.
- Baking Powder – necessary for the baking, I love to use aluminum-free baking powder.
How To Make Vegan Butternut Squash Muffins
- Preheat oven to 375℉. Prepare a 12-cup muffin tin by either lining it with muffin cups or lightly spraying it with nonstick spray.
- Mash roasted butternut squash with a fork in a medium bowl, set aside.
- In a large bowl, combine gluten-free all-purpose flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix almond milk, maple syrup, coconut oil, ground flaxseeds, and vanilla.
- Combine dry ingredients with wet ingredients and mix thoroughly. Fold in mashed butternut squash into the batter.
- Spoon batter into prepared muffin cups. Sprinkle tops with extra sugar if desired.
- Bake for about 30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 10 minutes before removing from the pan. Enjoy!
Other Butternut Squash Recipes To Try
- Butternut Squash Coconut Curry
- Black Bean Butternut Squash Stew
- Roasted Radicchio And Butternut Squash Salad
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Nutrition
(Per serving)- Energy: 186 kcal / 777 kJ
- Fat: 6 g
- Protein: 2 g
- Carbs: 30 g
Cook Time
- Preparation: 10 min
- Cooking: 13 min
- Ready in: 23 min
- For: 12 Servings
Ingredients
- 1 cup roasted butternut squash, pureed
- 1 1/2 cup all purpose gluten-free flour
- 1/2 cup almond flour
- 3/4 cups organic cane sugar, or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted (optional for oil-free)
- 2 tablespoons ground flax seeds
- 1 teaspoon vanilla
- 1 teaspoon cinnamon, or coriander
- 1/4 teaspoon nutmeg, or cardamom
Instructions
- Preheat oven to 375℉. Prepare a 12-cup muffin tin by either lining it with muffin cups, or lightly spraying it with nonstick spray.
- Mash roasted butternut squash with a fork in a medium bowl, set aside.
- In a large bowl, combine gluten-free all-purpose flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix almond milk, maple syrup, coconut oil, ground flaxseeds, and vanilla.
- Combine dry ingredients with wet ingredients and mix thoroughly. Fold in mashed butternut squash into the batter.
- Spoon batter into prepared muffin cups. Sprinkle tops with extra sugar if desired.
- Bake for about 30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 10 minutes before removing from the pan. Enjoy!
This is a nice muffin! Very tasty, moist (not gritty) and easy to make with ingredients I already had on hand. I will look forward to having this for breakfast this week!
Adrienne, I’m so happy you enjoyed it. Thank you so much for your feedback.
Hi. Most of your baking uses all purpose gluten free flour. I am gluten free and what free. So can I please ask if there is an alternative gluten and wheat free flour that can be used instead such as rice, oat, coconut, almond etc?
Jenni, I’m also gluten-free and wheat-free so, the all-purpose gluten-free flour is wheat-free. ‘All-purpose’ means you can use the one gluten-free flour to do numerous things, like baking bread, cakes, dumplings etc.
Where have you been all my life. Amazing easy to follow recipe. The end product is pretty tasty and good for you. Who knew. I can actually follow and cook a good healthy meal. Thank you!
Silvia, I’m so happy you found my website. I’m happy you enjoyed it. Thank you so much for your feedback. I really appreciate it.
Would I be able to use oat flour for these muffins?
Sandra, oat flour should be fine.