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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Made these today, they were incredible! I will have to make a double batch tomorrow since they were such a hit. A note on the glaze: I mixed equal parts honey and coconut butter, melted them together, added lemon juice and poppy seeds to that and brushed it on each one. Ah.maz.ing
Yum! These look great!
I have been experiencing the same stomach problems. I’m able to eat and work out and go on with my life, but my gut is making me feel just slightly uncomfortable. :/
Sorry to bore you with my personal problems. Lol. Anyways, thanks for another great recipe!
Juli, since you are in Colorado, is altitude ever a factor in your cooking temps/times? I’m wondering if that is the reason some people have varying results with baked items in particular.
i’m guessing that is a factor, but not sure why these results are so different compared to my other baked goods recipes
These look great, can’t wait to make them. You mentioned Chinese food.. yum! Will you be posting or creating some Paleo chinese food recipes?
surely!! i’ll try to come up with some!
oh crap… i think the message I just wrote was in the wrong blog entry. Sorry!
I made this but did it with pumpkin/orange, no poppy seeds (didn’t have any) with whipped maple butter, it was delicious, thanks 🙂
I’m just making these now, had to replace the acorn squash with pumpkin as couldn’t find any. The only thing is that the mix was really firm, like it usually gets when you put coconut flour in it, it doesn’t exactly *pour* so I don’t think they are going to look like muffins at all 🙁
Hoping they will still be delicious though. anything I can do to stop that grainy mix?
the mixture definitely doesn’t pour like a normal batter, it’s thicker. hope they still worked out!
im not sure if i calculated this correctly, are these about 200 calories per muffin and 35g of carb?
no clue
Just wanted to say thanks for the recipe! Even my addicted to “white” foods 3 year old loved it. I subbed chia seeds for the poppy seeds and they felt exactly the same…can’t beat that! Also, I sort of totally spaced and left out the cup of tapioca flour and they still turned out delicious but probably denser than yours. However, for Angela above who can’t have the starch…it still works without the tapioca flour. I’ll be making another batch and this time I’ll follow the directions! Ha ha!
They didn’t work out too well in the end, I think maybe my oven wasn’t hot enough. They didn’t pour at all so they just stayed as exactly as I scooped them in. 🙁 Will definitely try them again, but maybe more liquid next time?
I bloody love your recipes so keep em coming 🙂 Thanks so much!