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.
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These look FANTASTIC! can’t wait to make them. I love your blog too! When I need a good laugh (in a great way!) I read your posts. So thanks 🙂
I’d love to hear your thoughts on Tapioca. I heard that its only ok to eat on Paleo IF you are working out a lot and need those carbs. But if your not, its not the best. I mean I get it, here is an AWESOME and tasty muffin that wouldn’t tare up my gut… that 80/20 bit..but you say you have been using it a lot (tapioca). I see on here you do work out a lot, so is that why? THANKS! and I can’t wait to try this recipe 🙂
Start making a list of all the current places that have your address that you’ll need to notify that you’ve moved.
i was just thinking about that the other day!
Baking with acorn squash… genius!!
After reading this entry I thought perhaps your stomach upset May be caused by the Tapioca flour. I can’t eat it anymore because it just started to upset my stomach too much which is sad because I LOVE your raspberry lemon pancakes!
Recipe looks really good. Just wondering, I can’t have tapioca flour (no starch for me). Could I substitute a nut flour for the tapioca? Would I do a 1 to 1 sub or do I also need to add in more coconut flour. Thanks.
you could probably use almond flour! but i honestly don’t know how much you would use
Crazy. I was getting stomach aches as well after eating the raspberry lemon pancakes. I had to stop making them, but i love them so much! Must have been the tapioca flour 🙁
LOVE your blog! So I made these muffins yesterday but my batter made way more than 9-11? and they cooked really fast on the top but the bottoms were mushy?? Any idea where I went wrong, anyhoo even though they are a sloppy mess they still are amazing with coconut butter..coconut butter makes everything better 🙂
that’s so strange! I’m not sure why it would do that, I used silicone liners, maybe that could make a difference?
What a bummer!! I don’t know where things went wrong but I followed the recipe to a T and they would NOT cook. I ended up leaving them in the oven for 2 hours and they were still batter on the inside 🙁
oh no! i wonder why that happened…
Same thing just happened with mine. I haven’t had too much success with paleo treats (except the brownies). I live at the beach and is VERY humid here so I often wonder if that’s why mine are always way too wet inside. These had the best flavor – I ate their tops off 🙂
Can’t wait to make these! Did I miss something in the instructions about the drizzle? Do I just mix the honey and coconut butter? Or is that for something else?
Sorry fixed that! Just drizzle on top!
SO TASTEY! The honey mixed with the coconut butter for the top is a must for the sweet toothers out there. Kinda spongey, like they don’t cut well, but I don’t mind! And they stick to your muffin liners. I will definitely be looking into these silicone liners you speak of.