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Butternut Squash Hazelnut Muffins

Makes 16 muffins 

  • One 1 ½ to 2 pound butternut squash
  • ¼ cup butter, melted
  • ¾ cup honey--local is better
  • 2 eggs
  • 1 cup of almond flour
  • 1 cup of hazelnuts
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp ground cloves 
  1. Preheat the oven to 325F.
  2. Cut the butternut squash in half, scoop out the seeds, steam the halves until soft, approximately 20 minutes.
  3. Cool the squash. Scoop out the insides and puree in a food processor. Measure out 1 1.2 cups pureed squash.
  4. Butter 2 nonstick muffin tins and set aside. Add the butter, honey, eggs, and 1 ½ cups of squash to the food processor and blend. Add the almond flour, hazelnuts, baking soda, cinnamon, nutmeg, ginger, and cloves, and mix until thoroughly blended.
  5. Spoon the muffin batter into lined muffin cups.
  6. Bake for approximately 20 minutes or until a knife inserted into the center of a muffin comes out clean. 

Adappted from: Recipes for the Specific Carbohydrate Diet by Raman Prasad