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.

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}

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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.

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

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If you love coconut, check out these recipes:

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