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SCD Butternut Squash Cranberry Muffins

Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 muffins

Ingredients

  • 1 cups butternut squash cut into small cubes
  • 1 tbsp butter or ghee melted
  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • 3 large eggs
  • 1/2 cup honey
  • 1/2 tsp lemon juice
  • 1/2 cup chopped pecans
  • 1 cup fresh cranberries

Instructions

  1. Heat oven to 400 degrees
  2. Place squash in a single layer in large baking dish
  3. Toss with melted butter
  4. Roast for 30 - 40 minutes until squash is tender
  5. Set aside to cool during prep
  6. Reduce heat on oven to 350 degrees
  7. Add almond flour, baking soda, salt, and spices to large mixing bowl
  8. Stir to mix
  9. Mash or puree squash - I used an immersion blender and it worked perfectly
  10. Add eggs, honey, vanilla, lemon juice, and cooked squash to mixing bowl
  11. Beat on medium speed for 3 - 4 minutes
  12. Stir in chopped pecans and cranberries
  13. Line muffin pan with baking cups
  14. Fill cups about 3/4 full
  15. Bake for 30 - 35 minutes until toothpick inserted in the center comes out clean
  16. Cool in pan on wire rack for 20 - 30 minutes and then remove from pan to cool to room temperature
  17. Store muffins in air tight container in refrigerator. Muffins should keep 5 - 6 days. Store in freezer for up to a month.