Butternut Squash Scallion Muffins (AIP/Paleo)

Butternut Squash Scallion Muffins (AIP/Paleo)

These grain-free and low-FODMAP Butternut Squash Scallion Muffins are a perfect savory snack or breakfast. The texture is light and soft while being free of the Top 8 food-allergens — plus no coconut or added sugar!

This was my first time making savory muffins and I can’t wait to continue making more. The combination of butternut squash with scallions provides so much flavor, reminding me of the cornbread I grew up eating in Texas.

Ingredients for Butternut Squash Scallion Muffins:

  • Tigernut flour
  • Arrowroot powder
  • Cassava flour
  • Baking soda & sea salt
  • Pureed butternut squash
  • Avocado oil
  • Scallions (green top only if low-FODMAP)
  • Apple cider vinegar
  • Gelatin
The recipe also makes a delicious AIP skillet “cornbread” – see instructions below.


  • For the butternut squash puree, you can either make your own from scratch or purchase canned butternut squash puree. I use canned puree since it saves me a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
  • If you are wanting to make a skillet “cornbread” instead, pour the batter into a well-greased (I used coconut oil) 6″ skillet pan and bake for 40 minutes.
  • I recommend letting the muffins sit for at least 30-45 minutes after removing from the oven to let the gelatin egg fully set for the light and soft texture.
  • I have not tried a vegan egg substitute. If you give it a try, please let me know how it turned out for you!
  • If low-FODMAP, use the scallion green tops only.
  • Store the muffins in an air-tight sealed container. These can be left on the counter for 3 days. If refrigerated, warm up to room temperature before enjoying. These muffins also freeze well and just need to be defrosted and warmed up.

Butternut Squash Scallion Muffins (AIP/Paleo)

: 8 muffins
: 10 min
: 25 min
: 35 min
5 from 1 review

These grain-free and low-FODMAP Butternut Squash Scallion Muffins are a perfect savory snack or breakfast. Diet Type: SFED, AIP, Paleo, W30, Coconut-Free


  • Dry Ingredients
  • 1 cup tigernut flour
  • 1/2 cup arrowroot powder
  • 2 tbsp cassava flour
  • 1 tsp baking soda
  • 3/4 tsp salt

  • Wet Ingredients
  • 1 cup butternut squash puree
  • 1/2 cup avocado oil
  • 2 tbsp apple cider vinegar

  • Gelatin Egg
  • 1 tbsp unflavored gelatin
  • 1 tbsp lukewarm water
  • 2 tbsp hot water

  • 1/3 cup scallions (green top), thinly sliced
  • Step 1 Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners and set aside.
  • Step 2 In a small bowl, mix together the dry ingredients until well combined.
  • Step 3 In a medium bowl, combine the butternut squash puree with avocado oil.
  • Step 4 Pour the dry ingredients into the bowl with the butternut squash and avocado oil and mix well.
  • Step 5 Add thinly sliced scallions into the muffin mixture and combine well. Set aside some extra scallions for topping.
  • Step 6 Prepare the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved and frothy.
  • Step 7 Fold the gelatin egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
  • Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with additional sliced scallions if desired.
  • Step 9 Place the muffin pan into the oven. Bake for 25 minutes. Check around 23 minutes, testing with a toothpick.
  • Step 10 Once done, remove from the oven and let cool for at least 30-45 minutes to set.

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9 thoughts on “Butternut Squash Scallion Muffins (AIP/Paleo)”

  • Yum! These sound delicious! I love a good savory muffin! They sound perfect for prepping on a weekend and eating with breakfast all week. Thanks!

  • Delicious! I was tempted to add a tad sweetener but so happy I didn’t. I have introduced eggs so I used 1 egg instead of gelatin. Our grocery store sells butternut squash cut into cubes so I just threw those on a baking sheet and oven baked them first. Maybe that “sweetened” the muffins. I love the dry ingredient mix as the muffins were soft and yummy. I’m thinking of trying your dry flour mix for banana muffins. Mashed bananas (instead of squash) and add cinnamon and allspice. This is the first bread/muffin recipe that actually looks and tastes like muffins. Thanks for the recipe.

  • I made these today and we really loved them. Going to keep them in my rotation and try to keep on hand to go with soups or as a snack. Thank you so much – it’s not easy to find a legit savoury muffin recipe!

  • I just thought I would report that I made these with a mixture of 3 gluten free flours in place of the tigernut flour and it worked really well. They were delicious.

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