Maple Honeynut Squash Muffins

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SourceRecipe adapted from
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes


These muffins are the perfect fall treat! Enjoy with a schmear of apple butter, regular butter, or on their own. The Honeynut squash is a mini variety of the Butternut squash, but if Honeynut isn’t available, Butternut squash will taste just as yummy. 


2 cups
flour, whole wheat
1/2 cup
almond meal
2 teaspoons
baking soda
1/2 teaspoon
2 teaspoons
1/4 teaspoon
1/2 teaspoon
ginger, ground
1 cup
squash, honeynut (or butternut, roasted and mashed)
flax egg (*To make flax eggs (a vegan egg alternative) combine 2 Tbsp ground flaxseed with 5 Tbsp water and let sit for 5 minutes. The consistency mimics that of an egg!)
2/3 cup
maple syrup
2/3 cup
oat milk (unsweetened)
1/4 cup
yogurt, non-dairy
2 teaspoons
vanilla extract
2 tablespoons
coconut oil
1 cup
walnuts (chopped)


Preheat the oven to 350F and grease or line a muffin pan. Over a large bowl, sift together dry ingredients: flour, almond meal, baking soda, salt, cinnamon, nutmeg and ground ginger.

In a separate large bowl, combine wet ingredients: mashed squash, flax eggs, maple syrup, oat milk, dairy free yogurt, vanilla extract, and coconut oil. Using a whisk, mix all wet ingredients until well combined and there are no lumps. Slowly begin to add the dry ingredients to the wet ingredients.

Mix and fold in walnuts.

Gently stir to combine, being careful not to over-mix. With an ice-cream scoop, place dough into the prepared muffin pan and bake for 25 minutes. Allow to cool for 5-10 minutes and enjoy!