Yellow Squash Muffins (Gluten-free, grain-free, paleo)
Prep time: 
Cook time: 
Total time: 
Makes: 9
  • 5 eggs
  • 1 Tbsp. vanilla
  • ⅓ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1½ cups shredded yellow squash (2 small or 1 large squash should be enough)
  • ½ cup almond flour
  • ½ cup coconut flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • Big pinch salt
  • ⅓ cup raisins
  • ⅓-1/2 cup chopped walnuts
  1. Preheat oven to 350F.
  2. In a mixing bowl, beat eggs. Add vanilla, coconut oil and maple syrup. Mix well.
  3. Place shredded squash in a clean dish towel. Wrap it up and wring out as much water as you can. Then measure and add to the bowl. Mix to combine.
  4. Next, mix in dry ingredients: almond flour, coconut flour, cinnamon, baking soda and salt.
  5. Fold in raisins.
  6. Distribute batter into lined or greased muffin tins. Top with walnuts, pressing lightly down so they stick. Bake for 30 minutes.
Recipe by She's Got Power with Michelle Leotta at