These coconut Kabocha squash muffins are loaded with squash. They are grain-free, paleo, and a great recipe for the winter months.
If using uncooked Kabocha squash, see "cooking Kabocha squash in Instant Pot" in the next set of instructions. Alternatively, you can roast Kabocha squash in the oven until tender.
Pre-heat the oven to 350ºF.
Add all ingredients into a food processor, blend until the batter is well combined and smooth without any lumps.
Place the muffin pan on middle rack of the oven, bake for 25 minutes.
Remove the muffin pans from the oven. Carefully take out the muffins from the muffin cups. The muffins will keep fresh in the fridge for 2-3 days. You can freeze any extras in the freezer.
Wash the Kabocha squash clean.
Place the kabocha squash on the trivet. Close the lid and the float valve.
Program for steam setting at "high pressure" for 12 to 15 mins, depending on the size of the kabocha squash.
When cooking is completed, let the Instant Pot naturally release pressure. Open the lid, and remove the Kabocha squash.
The skin of the kabocha squash is now soft and it should be easy to cut the squash in half. Scoop out and discard the seeds. Peel off the skin. However the skin is edible if you choose to keep it on.
Keep the amount of cooked flesh needed for the muffins, the rest can be stored in the freezer for months.