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!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In another bowl, whisk together the eggs, almond milk, mashed butternut squash, applesauce, liquid stevia (if using), and vanilla extract until smooth.

Step 4

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.

Step 5

Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.

Step 6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

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.

Step 8

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

Serving size	790.2 grams (790.2g)

Amount per serving	% Daily Value*
Calories	1536

Total Fat 113.00g	145%
Saturated Fat 16.30g	82%
Polyunsaturated Fat 0.30g
Cholesterol 558mg	186%
Sodium 1369mg	60%
Total Carbohydrate 92.80g	34%
Dietary Fiber 39.60g	141%
Total Sugars 20.30g
Protein 63.60g	127%

Vitamin D 167IU	835%
Calcium 758mg	58%
Iron 13mg	70%
Potassium 1308mg	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.

Source of Calories

Fat: 61.9%

Protein: 15.5%

Carbs: 22.6%