Almond Butter Butternut Squash Muffins
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!
Ingredients
- 1 cup natural almond butter
- 1/2 cup butternut squash puree
- 3 eggs
- 1 tsp baking powder
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 1/4 tsp sea salt, (omit if using salted almond butter)
Instructions
- 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 1/4 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!
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