Keto Recipe: Butternut Squash and Coconut Muffins

Thank you for sharing!!! I’ve been looking for a good recipe for butternut squash… my garden overproduced this year! These look fantastic!

Butternut Squash and Coconut Muffins are a great fall dessert when all the squash is super cheap!

INGREDIENTS

2 cup, Butternut Squash

2 large, Egg

10 tbsp Unsalted Butter

2/3 cup, Unsweetened Coconut Milk

2/3 cup, Sukrin Brown Sugar Alternative

2 cup, Almond Flour

2 tsp, Baking Powder

1/4 tsp Baking Soda

1 Tsp, Cinnamon

1 tsp, Salt

3/4 Cup, Unsweetened Coconut Flakes

3/4 cup, chopped, Pecans

1 tbsp Fresh Ginger

[FULL RECIPE HERE](https://eatbefitexplore.com/butternutsquashmuffins/)

INSTRUCTIONS

Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, coconut milk,  ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans. Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top. Bake muffins, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.

NUTRITION

Serving Size: 1 Muffin

Calories: 209

Fat: 19g

Carbohydrates: 8g

Fiber: 4g

Protein: 3g

I’ll be honest, I was a little disappointed when I had to re-read the title and realize these were not cocaine muffins