Lemon Poppyseed and Butternut Squash Muffins

The name of these muffins has got to be either totally weirding you out or getting you just a bit intrigued. Butternut squash just sounds so wrong with lemon. To make things even stranger, there’s also coconut in these…but stick with me here.

When I hear butternut squash, I think fall. I think Thanksgiving. I think cinnamon and brown sugar. And naturally, I think pumpkin spice lattes (even though that’s pumpkin…). Totally understandable. However, these muffins could not be further from those flavors.

The butternut squash simply adds a ton of moisture (along with beta carotene, vitamin c, potassium and fiber) to make these soft and almost buttery without the glorious presence of actual butter. Honestly, I couldn’t even taste the flavor of the squash!

Now the really great part of these muffins is the coconut! The coconut milk and coconut oil bring a subtle, rich depth without being in your face and reminiscent of your Hawaiian Tropic suntan lotion. Finally, the fresh lemon zest and lemon juice bring this rich, buttery muffin to life. This is a perfectly light, summery muffin that still uses an ingredient unique to the fall season.

Lemon Poppy Seed & Butternut Squash Muffins

Adapted from inspiringtheeveryday.com. I used wheat flour instead of gluten-free flours and added fresh lemon rather than lemon extract. 


small butternut squash (you will need 1/4 cup squash puree)

½ cup whole wheat flour

½ cup unbleached white flour

2 teaspoons poppy seeds

1 teaspoon baking powder

¼ teaspoon sea salt

½ cup unsweetened coconut milk

1 large egg

1/3 cup cane sugar (feel free to substitute agave, stevia, or honey)

zest from 1 lemon

juice of 1/2 lemon

1/4 cup coconut oil, melted and slightly cooled


1. Halve a small squash and remove seeds. Place on a lightly sprayed sheet pan and roast at 350F until easily pierced with a knife. Cool squash and scoop out flesh. Purée in a food processor. Let cool and drain some of the excess liquid.

2. Line muffin tins with paper liners and spray with coconut oil. (If you don’t have liners, like me, just spray the muffin tin and you’ll be fine.)

3. Mix the flours, poppy seeds, baking powder, and sea salt together. Set aside.

2. In another bowl, combine the remaing ingredients until sugar is incorporated.

3. Pour the wet ingredients over the dry and whisk to combine.

4. Evenly scoop batter into muffin cups.

5. Sprinkle with more poppy seeds.

6. Bake for approximately 20 minutes or until a toothpick comes out clean when poked through the center.


2 thoughts on “Lemon Poppyseed and Butternut Squash Muffins

  1. about how much squash did your ‘small squash’ produce, in measurements? I have a half of a large one in my fridge, and I’m wondering if it will be enough. thank you 🙂

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