These Paleo Coconut Kabocha Squash Muffins are a tasty healthy snack or breakfast that don't have any grains or gluten. With the natural sweetness of Kabocha squash, coconut, and warm spices, they are a healthy and tasty choice.
Ingredients: 2 cups mashed Kabocha squash. 3/4 cup coconut flour. 1/4 cup arrowroot flour. 1/4 cup coconut sugar. 1/4 cup coconut oil, melted. 4 large eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. Pinch of salt. 1/2 cup shredded coconut unsweetened. 1/4 cup chopped pecans optional.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine mashed Kabocha squash, coconut flour, arrowroot flour, coconut sugar, melted coconut oil, eggs, vanilla extract, baking soda, cinnamon, nutmeg, and a pinch of salt. Mix well until a batter forms. Fold in the shredded coconut and chopped pecans if using. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Coconut Kabocha Squash Muffins as a delicious and gluten-free treat!
Ellis M
