These easy peasy Paleo Almond Butter Butternut Squash muffins are mixed all in one bowl, made with minimal healthy ingredients, and are seriously delicious. They make for the perfect healthy breakfast, snack or addition to any meal. Bonus…your family is going to love them!
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Almond butter butternut squash muffins
Hi! I’m Taesha!
My name is Taesha Butler and I am the lady, mama, former teacher behind the blog The Natural Nurturer. Heather and I first met when we chatted on the fabulous Fit Mama Real Food Radio Podcast about two things I am oh-so passionate about: Veggies and feeding kids real food!
I do something I call the Veggie-Loaded Approach. Basically, I find creative, healthy, and delicious ways to add veggies into basically ALL THE FOOD in an effort to 1) get more veggies into kids 2) take the scary and intimidating out of veggies for our little eaters.
The Veggie-Loaded Approach started as something I did with my own then-toddler daughter and soon started using with my preschool students in the classroom as a way to help children not only eat great food, but develop an openness to veggies around positive experiences.
On my blog, you will find hundreds of veggie-loaded recipes. Everything from easy family dinners , to veggie-loaded desserts, to quick breakfast recipes…like these Almond Butter Butternut Squash Muffins!
Muffins are kind of my favorite thing and totally a breakfast staple in my house. I love that they can be easy to make, are perfectly portioned out for quick grab-and-go meals AND can be the perfect vessel for VEGGIES!
I have oodles of veggie-loaded muffin recipes that have really helped kids get excited about veggies, but the one I am probably most known for and the one people get super excited about are my Oatmeal Green Smoothie Muffins.
But these Almond Butter Butternut Squash Muffins might be stealing the muffin spotlight this fall….
Canned pureed veggies are an amazing thing to keep on hand! Pumpkin puree. Sweet potato puree. And (you guessed it) butternut squash puree! I always have a can of one or all three in my pantry because no matter how tired, unprepared or low on produce I might be, I have that to add too a meal and make it veggie-loaded!
Pumpkin, sweet potatoes and/or butternut squash purees can be found in most grocery stores (here in the US, at least) where they keep canned veggies or beans! Look for purees that are JUST the veggies without any added sweetener or spice. And I always suggest buying organic if possible in a can that is BPA-free.
- Make them with peanut butter! If Paleo is not needed and/or you don’t have any almond butter on hand, sub in natural creamy peanut butter! These muffins taste just as cozy and dreamy.
- Sub the butternut squash puree with sweet potato or pumpkin puree. I find these three purees can easily be swapped out in most recipes, including this one!
- Sweeten the deal and add some chocolate chips or raisins! Either to the batter or on top for a sweet little topping.
Looking for more healthy muffin recipes? Try these:
- Almond butter zucchini muffins
- Chocolate protein muffins with spirulina
- Healthy banana nut mini muffins
- Gluten free lemon poppy seed muffins
- Gluten free blueberry muffins
Thanks so much Heather for sharing your space with me and for being part of so many mamas’ tribe in raising a generation of veggie-lovin’ kids!
Almond Butter Butternut Squash Muffins
- Preheat your oven to 350F and line a muffin tin.
- Combine all ingredients in a bowl and mix well. To make your batter extra smooth and everything extra easy, use your food processor and run until smooth. You may need to scrape down the sides a few time to insure that all ingredients gets blended in.
- Using a ¼ cup measuring cup, portion batter out between lined muffin tin holes.
- Bake for 16-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how they turned out!