Butternut Squash Muffins Diabetic
Savor the cozy flavors of fall guilt-free with these irresistible Butternut Squash Muffins, specially crafted for a diabetic-friendly lifestyle. Packed with wholesome ingredients like almond flour, coconut flour, and naturally sweet butternut squash, these muffins are low in carbs without sacrificing taste. Warm spices like cinnamon and nutmeg bring a comforting aroma, while a hint of unsweetened applesauce adds moisture to every bite. With optional chopped walnuts for a satisfying crunch and sweetened naturally with stevia or erythritol, these muffins are the perfect blend of healthy and indulgent. Quick to prepare and ready in just 40 minutes, they make an excellent grab-and-go breakfast or snack. Whether you’re managing your sugar intake or simply craving a nutritious treat, these muffins are sure to delight!
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Recipe Information
Ingredients
- 1 cup Butternut squash (cooked and mashed)
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cups Unsweetened almond milk
- 0.25 cups Unsweetened applesauce
- 1 teaspoon Liquid stevia or erythritol (optional, to taste)
- 1 teaspoon Vanilla extract
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with a non-stick spray.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk until the dry ingredients are evenly mixed.
In another bowl, whisk together the eggs, almond milk, mashed butternut squash, applesauce, liquid stevia (if using), and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. If desired, gently fold in chopped walnuts.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 20.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 758 mg | 58% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
