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January 9, 2020 By Yang 8 Comments

Paleo Coconut Kabocha Squash Muffins

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

Paleo coconut Kabocha squash muffins

My kids enjoy the coconut Kabocha squash muffins for breakfasts and snacks. They are ideal for bringing to school, because the recipe doesn’t contain nuts (other than coconut). The coconut Kabocha squash muffins also store well in the freezer, so you can go ahead to make a large batch.

Kabocha squash is really growing on me. Have you tried it?

This Japanese squash has the aroma of the chestnuts; they are denser than butternut squash, therefore works wonderfully in this coconut squash muffin recipe when paired with eggs and coconut flour. If you were to use butternut squash, it would be slightly too wet for the muffins to hold together – I learned it the hard way from trials and errors. For that reason, any squash or pumpkin with too much moisture will likely not work out as a substitute for Kabocha here in this coconut Kabocha squash muffins recipe.

My go-to method to cook Kabocha squash is using the Instant Pot (this is the model I own). There is additional Instant Pot cooking instructions below. I prefer using Instant Pot, because it’s faster, there is no need to cut through the tough skin of the squash, and you can program the Instant Pot and walk away. Alternatively, you can roast Kabocha squash in the oven.

More winter squash and pumpkin recipes you will love:

  • Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
  • The Best Paleo Meatballs: Butternut Squash & Beef Meatballs in Marinara {Video}

A coconut Kabocha squash muffin held by handPaleo coconut Kabocha squash muffinsPaleo coconut Kabocha squash muffinsLet’s connect on social media!  Find me on Facebook, Instagram, and Twitter. Subscribe to my newsletter for free nourishing recipes and blog updates delivered to your inbox.

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.
5 from 7 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 101kcal
Author: Yang
Cost: $6

Equipment

  • Instant Pot
  • Oven
  • Muffin Pan

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

  • 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.
  • 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.
  • 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.

Cooking Kabocha Squash in Instant Pot (my favoriate method)

  • Wash the Kabocha squash clean.
  • Place a trivet inside the instant pot, fill 2 cups of water for steaming.
  • 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.

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.

Nutrition

Calories: 101kcal
Tried this recipe?Tag me @YangsNourishingKitchen on Instagram!

 

If you love coconut, check out these recipes:

  • Gluten Free Orange Cranberry Coconut Scones
  • Coconut Pea Puree + Baked Sole Flowers {Video}


Paleo Coconut Kabocha Squash Muffins
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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Autumn, Desserts & Sweets, Recipe Card, Recipes, Winter Tagged With: dairy-free, gluten-free, grain-free, nut-free, paleo

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

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Reader Interactions

Comments

  1. Amie Lee says

    October 17, 2020 at 2:15 pm

    This is a great healthy alternative to enjoy fall flavours. The kids thought they were delicious!

    Reply
  2. Creag says

    May 25, 2020 at 5:56 am

    Made these last night, albeit with white fleshed sweet potato as it’s difficult to get kabocha here. Turned out perfect. The crumb was light, moist and spongy and the flavour was more towards the savoury than the sweet. The fact that the majority of the sweetness comes naturally from the coconut and the vegetable means they’re not at all sickly, and incredibly moreish. They were really easy to make as everything is just mixed together in the same vessel. Try them for breakfast, or (as i did) with wine 😉

    Thanks!

    Reply
  3. Donny says

    April 19, 2020 at 1:37 pm

    I love kabocha but never thought to use it in a muffin This looks so good!

    Reply
  4. jennifer says

    April 18, 2020 at 9:11 am

    I’ve never tried this type of squash , but I do bet it makes the muffins very moist! Pinning to make next week – thanks!

    Reply
  5. Carina says

    April 14, 2020 at 10:40 am

    I’ve made courgette (zucchini) muffins but haven’t ventured into other squashes yet. These muffins look delicious!

    Reply
  6. Jessica says

    April 14, 2020 at 6:51 am

    You have some of my favorite flavors wrapped up in one delicious recipe. I only bake with coconut flour due to diet restrictions, this is a great option for me and my family!

    Reply
  7. Megan Stevens says

    April 13, 2020 at 6:26 pm

    I love love this kind of low allergy recipe, all ingredients we have and use often, and muffins are my fave! Thanks for this! AND kabocha is our favorite winter squash!

    Reply
  8. Jean Choi says

    April 13, 2020 at 3:58 pm

    These are my favorite type of squash so I know I’ll love this! The texture looks perfect.

    Reply

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Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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