Sneak yellow squash into your muffins with these 100% grain-free Paleo Squash Raisin Muffins. Subtly sweet, these muffins are dairy-free, gluten-free, grain-free and refined sugar free.
I know that a lot of people hate on raisins but I really don’t understand why.
Then again I also eat grapes until my belly hurts, so maybe I’m slightly biased. Regardless, you guys still need to make these paleo Squash Raisin Muffins because wowza – they are amazing! I actually made these muffins for the first time in the summer [because that is when summer squash is in season] but for some reason I put this recipe on the back burner and then sort of…forgot about it. Don’t worry though guys, I’ve got my head screwed on tight this year – ya’ll should see the blog planner I have made!
Which basically just means my neurotic tendencies will be well documented and no recipe should be able to slip through the cracks. Hopefully.
Anyway, back to these muffins.
I whipped up another batch of these a few weeks back when yellow squash went on sale and it seriously took me right back to summer time and my family camping trip. As much as I am loving this rain [am I the only one who adores rainy days?] these muffins really made me miss summer. So much so that I totally went out and bought not-even-close-to-being-in-season berries. And yes, they tasted awful in case you were wondering. Not very sweet at all!
I know that I literally just posted a muffin recipe last week that I raved about [which was warranted, those Chocolate Tahini Muffins are amazing!] but I can’t help but rave just as much about these paleo squash raisin muffins! Apparently I have a thing for paleo muffins 😉
Check out those yellow squash flecks!
Beyond just the flavor of these muffins I also really, really love the texture. It’s a simple combination of almond flour and coconut flour, with just the right amount of coconut flour to give these muffins that soft, fluffy texture that everyone loves but not enough to make them crumbly. No one likes a crumbly, dry muffin – which has happened to one too many of my coconut flour muffin recipes. I’m still learning that flour – it’s so gosh darn tricky! I’ve found that I like it best when it isn’t the only flour in the recipe, specifically when it is paried with almond flour!
I suppose that if raisins really aren’t your thing you could swap them out for dried cranberries or even chocolate chips, but do yourself a favor and just give the raisins a try! They really do make the muffin in my opinion.
I haven’t really addressed it much on the blog [yet] but one of my primary diet goals this year is to up my veggie game. This has been a goal of mine for a few years now but this year I actually have a pretty solid plan – hide the veggies in any and everything. No seriously, just wait and see what recipes I have planned for you guys. My hidden veggie game is strong this year!
And now that I have successfully made myself miss summer [and all the berries that come along with it!], I guess its time to get you all this delicious muffin recipe. 🙂
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 eggs, whisked
- ½ cup almond milk
- 1/3 cup honey
- ¼ cup coconut oil, softened
- 1 teaspoon vanilla extract
- 1 small yellow squash, grated
- 1/3 cup raisins
- Preheat oven to 350 degrees. Line a muffin tin with liners.
- Whisk together the eggs, almond milk, honey, coconut oil and vanilla extract until smooth.
- Beat in the almond flour, coconut flour, baking soda, sea salt and cinnamon until no lumps remain.
- Stir in the grated squash and raisins until just incorporated.
- Fill each muffin tin 3/4 way full. Bake for 15-20 minutes or until toothpick comes out clean.
Have you ever baked with yellow squash?