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Paleo Coconut Kabocha Squash Muffins

These coconut Kabocha squash muffins are loaded with squash. They are grain-free, paleo, and a great recipe for the winter months.

Course Breakfast, Snack
Cuisine American
Keyword coconut, kabocha squash, paleo
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 101 kcal
Author Yang

Ingredients

  • 1 cup cooked Kabocha squash (additional instructions below for cooking Kabocha squash)
  • 6 organic eggs
  • 1/3 cup maple syrup
  • 2 tsp cinnamon powder
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 2/3 cup coconut flour

Instructions

Coconut Kabocha Squash Muffins

  1. 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.

  2. Pre-heat the oven to 350ºF.

  3. Add all ingredients into a food processor, blend until the batter is well combined and smooth without any lumps.

  4. Generously grease a regular muffin pan or line with muffin cup liners. Pour the batter into the muffin pan by evenly dividing the batter into 12 muffin cups. The batter will not fill to the top level of the muffin cups, which will give room for the muffins to rise.

  5. Place the muffin pan on middle rack of the oven, bake for 25 minutes.

  6. 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.

Cooking Kabocha Squash in Instant Pot (my favoriate method)

  1. Wash the Kabocha squash clean.

  2. Place a trivet inside the instant pot, fill 2 cups of water for steaming.

  3. Place the kabocha squash on the trivet. Close the lid and the float valve.

  4. Program for steam setting at "high pressure" for 12 to 15 mins, depending on the size of the kabocha squash.

  5. When cooking is completed, let the Instant Pot naturally release pressure. Open the lid, and remove the Kabocha squash.

  6. 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.

  7. Keep the amount of cooked flesh needed for the muffins, the rest can be stored in the freezer for months.

Recipe Notes

  1. Kabocha squash is denser than some other winter squash varieties, such as butternut squash. If using butternut squash or pumpkin, your muffins may not hold up together using this recipe.