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Cinnamon Roll Squash Muffins

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Cinnamon Roll Squash Muffins

Author:
Cuisine: Muffin
Recipe type: Paleo
Serves: 9

Prep time: 
Cook time: 
Total time: 

Ingredients
  • Cinnamon roll topping:
  • 2 Tbsp melted butter, ghee or coconut oil (I used coconut oil)
  • 2 Tbsp raw honey
  • 1 Tbsp cinnamon
  • Directions:
  • Combine all ingredients together in a small bowl.
  • Set aside.
  • Muffin ingredients:
  • ½ cup butternut squash puree (fresh or canned)
  • ½ cup coconut flour
  • 3 eggs
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup melted grass-fed butter, ghee or coconut oil
  • 1 Tbsp pure vanilla extract
  • ¼ cup raw honey
  • ¼ – ⅓ cup raw pecans for topping, optional

Instructions
  1. Combine all ingredients together — except pecans–in the food processor and process until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry.
  2. Grease muffin cups or line with parchment paper liners. Fill each with approximately ¼ cup of batter.
  3. Spoon cinnamon mixture over each muffin and top with pecans, if using.
  4. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.