Sugar free Squash Muffins
Recipe type: muffin
Prep time:  55 mins
Cook time:  25 mins
Total time:  1 hour 20 mins
Serves: 3
  • ⅔ cup spelt or gluten free all purpose flour (85g)
  • 1 tsp baking soda
  • 1 heaped tbsp ground flax seeds (soaked in 4 tbsp water for 20 mins) or 1 egg
  • ¼ medium baked butternut squash
  • ½ tsp freshly grated nutmeg
  • ½ tsp cinnamon
  • 2 heaped tbsp coconut oil
  • enough almond or rice milk to form a dough
  • optional: 2 handfuls of pumpkin seeds (preferably pre-soaked)
  1. Preheat the oven to 160C / 180C / 350F / gas 4. Spray a muffin tin with oil or line with paper baking cups.
  2. Add the spices and the baking soda to the flour. Meanwhile heat the coconut oil up in a small saucepan. Pour this onto the flour. Add the flax seeds/ egg, mashed squash and pumpkin seeds if using. If you lightly toast them in a small frying pan they’ll taste even better.
  3. Fold all the ingredients under adding enough almond milk to make a smooth dough.
  4. Bake for 20-25 mins until golden and a skewer inserted comes out clean.
Makes 3 big muffins.
Recipe by Candida Diet Plan at