Squash Flour and Raisin Muffins (nut and coconut free)
Cook it Up Paleo
Cook it Up Paleo
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  • Ghee
  • Raisins
  • 3 small green-tipped bananas 6 eggs ½ cup grass-fed butter or ghee, melted 2 cups squash flour 2 tablespoons psyllium husk powder ½ cup raisins 2 tablespoons cinnamon ½ teaspoon each nutmeg and allspice ½ teaspoon salt 1 teaspoon baking soda Instructions Preheat oven to 375 degrees Fahrenheit and grease a standard-size muffin pan with some butter or coconut oil. In a mixing bowl, mash the bananas and stir in the eggs and butter. Add the squash flour, psyllium, and raisins and mix well. Stir in the spices, salt, and baking soda. Scoop evenly into 8 greased muffin cups. Bake for 20-25 minutes, or until they pass the toothpick test. Notes I love to make my muffins with lots of batter in each cup to make them REALLY big and fluffy. If you'd like yours smaller, feel free to divide the batter between 10-12 muffin cups instead. Nutrition Information Serving Size: 1 muffin Calories: 339 Fat: 16.8 g Saturated fat: 9.1 g Unsaturated fat: 7.2 g Trans fat: 0 g Carbohydrates: 44.1 g Sugar: 14.4 g Sodium: 364 mg Fiber: 7.2 g Protein: 6 g Cholesterol: 156 mg 3.3.3077



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