So I’ve made pumpkin muffins before and even sweet potato muffins. Why not acorn squash muffins?? After discovering tapioca flour because of the amazing cookbook, Primal Cravings, I’ve been using tapioca flour WAY more often. If you’re not into it, sorrybutnotsorry. This stuff makes it feel like you’re really having a naughty muffin again. And naughty is my style.
Yesterday I had some sort of stomach bug. And today it’s still creeping in the bathroom. No, not the kind of stomach bug where you’re hoping no one else is home because it’s humiliating what’s going on with you in your bathroom. No, nothing like that. But a stomach ache that just lingers, makes you feel uncomfortable, but still lets you eat. I don’t get it. It can’t be something I ate (or all the Sunday mimosas I consumed) since that would be out of my system by now. Maybe I have tapeworms. That’s always been a greatest fear of mine. Have you ever googled that sh*t? It’s movie story line frightening. Anywho, I don’t think I have a tapeworm. But I am uncomfortable. Today I will not let it ruin my life. Time to conquer the day.
Did you notice that it’s the last day of my giveaway {closed}??? Last chance to get eligible to win 12 paleo books to cascade your book shelves. You’ll have so many recipes, you won’t have to try a new one for at least a year. Except for my website recipes. OBVIOUSLY. Right? Right. Now go sign up before it’s too late!! The giveaway ends at 11:59 mountain time. Yep, mountain time. That’s the time zone I live in so I decided to confuse you all. Haha. I’m funny.
I’m excited for life recently. Well, that’s always. But change is coming. And I love change. I get lots of anxiety about it and worry about the change coming, but I think I like that feeling. I’ve lived in the same house now with two wonderful roommates for the past 3 years. Crazy it’s been three years now. I’ve trained for Regionals within the walls. I’ve created my blog within these walls. I’ve gone through break ups and make ups and crying sessions galore. I’ve drank, ate, laughed, and made a mess in the walls. I’ve walked out of these walls with my roommate to find my car stolen. Then found it the next day. I’ve really found out who I really am within these walls (even thought I find out something new every day). So leaving this wonderful house will be a sad day. You have to understand, this doesn’t happen for months, so even though I love the thrill of change, I love planning even more. Planning a new place I’m going to live is pretty exciting. Now I just have to find that place…
Lemon Poppyseed Acorn Squash Muffins
- Yield: 10 1x
Ingredients
- 1 acorn squash (2 cups mashed or 385 grams)
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 3 eggs
- juice of 1 lemon
- zest of 1/2 a lemon
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- pinch of salt
- 1–2 teaspoons poppyseeds
- coconut butter, melted (to garnish-optional)
- honey (to garnish-optional)
Instructions
- Preheat oven to 400 degrees.
- Cut acorn squash in half. Place cut side down on a baking sheet and bake for 25-30 minutes until squash is super soft. The softer the squash gets, the sweeter it will taste.
- After squash has cooked, remove seeds and excess strings. The remove the soft squash from the skin and place in a food processor. Then add coconut sugar, coconut oil, eggs, lemon juice and lemon zest.
- Once mixture is combined, in a large bowl add dry ingredients- tapioca flour, coconut flour, baking soda, and salt -whisk together.
- Pour wet ingredients from food processor into the dry ingredients bowl. Mix until well combined. Fold in poppy seeds. (the mixture will be a little thicker then runny muffin mix so don’t be freaked out)
- Place muffin liners inmuffin tin.
- Use an ice cream scoop to scoop equal amounts of the mixture into the muffin liners. This should fill 9-11 full muffins.
- Reduce oven heat to 350 degrees. Bake muffins for 35-40 minutes. These will take longer than most because the acorn squash is so dense, so keep an eye on them, they may need longer based on your oven.
- Remove from oven when they are slightly brown on the top and completely cooked through.
- Garnish with coconut butter and honey drizzle on top.
________________________
Want More Muffins? I’ll Give You More Muffins!
Chocolate Maple Crunch Banana Muffins
Pumpkin Chocolate Chip Muffins
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
so what exactly makes them lemon flavored?? they look yummy!! i have never eaten acorn squash before.
where you are going to move to?? another house or another state?? hope you find somewhere you love!
lol look at the recipe again. the lemon is in there. just forgot to add it in the recipe when i first posted it. just another house, could never move away from colorado!!
Hey! I love your site and I make your pumpkin muffins all the time because they are the best breakfast-on-the-run ever! I’m sorry you’re not feeling well but your stomach bug may not be a bug at all – it may be intolerance to tapioca. After I went gluten free, I started to experiment with different flours and I realized through process of elimination that tapioca starch does not agree with my digestive system at all. It literally took weeks to start feeling normal again! My nutritionist said that it’s not uncommon for people who cannot eat gluten to have bad reactions to other starches as well. Anyway, feel better, and best of luck with your big move!
Good call on the tapioca flour, the paleo-friendly baked goods that I think come out the best have a combo of almond, coconut and tapioca and/or arrowroot flours. Excited to try these – I have a whole tree of meyer lemons just waiting for me after I finish my 21DSD. PS – I LURVE house hunting. Please, please, please do a PaleOMG version of House Hunters!
Looks so Yummy! Congrats on your new life event, hope all turns out well.
You are a genius. These are yummy and the perfect post-workout snack ( I am a 15 year-old high-school gymnast, and I struggle getting enough healthy carbs). 🙂 Thanks so much!
Hmmmm, I’m gonna try these. I’ve made other biscuit/muffin type recipies (I’m allergic to tree nuts so almond flour is always a no go for me but can do coconut; I’m a freak, I know.) and they are SO spongey because of all the eggs. Like so drying I have to have a drink with them so I don’t choke. This is the first recipe I’ve seen without almond flour so fingers crossed! I just bought lots of squash and sweet potatoes 😀
These look wonderful–and I just cooked a huge acorn squash so I have plenty ready to go. Love the drizzle of coconut butter on them–that stuff is dangerously good! I have just recently tried tapioca flour and think it really helps in the paleo baking dept. Good luck with your upcoming move!
Ugh, I am always so excited to move and to be moved, never to do the actual moving! But you’re right, change can be exciting even if it makes you anxious 🙂
Man, I love lemon poppyseed muffins. I am definitely going to make these and try to convince my fiance they are completely “normal,” as he would put it.
🙁 It’s a bad day to be allergic to acorn squash
OMG! All of these ingredients are in my pantry right now! I can’t wait to bake these!