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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Hmmm im not sure about using coconut sugar… Would be interested in your thoughts? Im doing Paleo to change my eating habits and to train myself to lose the craving for sweet things (I have a massive sweet tooth) so feel that using any sugar/honey (natural or not) defeats the purpose. I think you can add sufficients sweetness with fruit (I use a lot of bananas). Plus cocunut sugar is nearly impossible to come by in New Zealand. I guess whether you like this recipe or not depends on why you are on Paleo.
Awesome site though, has given me lots of good ideas that i hadnt previously thought of 🙂
Thanks
In my personal opinion, eating fruit is going to keep pressing those feelings of craving sugar. The only time I’ve ever not craved sugar is when I’ve completely cut it all out, for a month, including the fruit and baked goods. So if you’re trying to cut sugar cravings out completely, I would try that for a month instead
hi,
I’m just wondering if I can replace the coconut sugar with something else? Could I use honey somehow in place and if so how much? Thanks!
it may work, but i’m not sure if it will make the batter too wet
Made these yeesterday and all i can say is effin awesome! They were really moist. Onto batch number two today!
I made these last night, and I really loved them! My were a bit mushy in the middle, but I don’t think it was undercooked. I did puree the acorn squash before I measured it, which was probably a mistake. I plan to experiment with this recipe to make it coconut-free so I can share it with my sister who is allergic to coconut. Any suggestions for replacing the coconut flour?
you could use almond flour but you would need a lot more
These muffins are THE BOMB DOT COM. Seriously. My picky boyfriend LOVES these and so does everyone at my cf box! This is probably my favorite muffin recipe to date! Kudos JB!
Hi Juli!! I NEED your help! I’ve made these muffins TWICE and they aren’t turning out! They’re mushy/uncooked on the inside no matter how long I leave them in the oven, no matter what size or shape I make them. Am I using too much squash? How did you get them looking fluffy on the inside? The batter is AMAZINGLY good so it would be nice to have these little things turn out. Thanks!
I honestly don’t know what would have gone wrong!! It must be too much squash because mine didn’t not get soggy at all inside
These came out wonderful! I had a house full of “non-paleo” eaters and all loved them! I did use less squash than called for, my squash was smaller and yeilded about 1 and 1/3 cups, don’t know if that’ll help with some issues with sogginess. Your reciepes have never failed me!
Wow!! I just made a batch and, although a little mushy in the middle, I can’t stop eating them! Holy crap, they’re good! I guess tomorrow on to batch number 2. Do you know if they will keep in the freezer? So I can make ahead for a quick breakfast on the go? Anyhow, this is by far the best paleo muffin I’ve had. Thank you!
I’m sure they would keep in the freezer!
Hi there, great recipes, thank you! However tapioca is made from cassava, and I understood this to be a no-no on Paleo or am I reading old research?
Thanks
if your goal is weight loss, i don’t recommend eating tapioca starch on a daily basis
These turned out great! I didn’t have quite 2 cups squash but I added chia seeds and about a cup of frozen blueberries. Even my ” I’m not eating anything paleo ” 10 year old loved them! Thanks for all your recipes, I use them almost daily. You’re awesome!!