• 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 1/2 teaspoons baking powder (use cream of tartar for AIP compliance)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 15 ounces (almost 2 cups) butternut squash puree, fresh or canned
  • 1 ripe banana
  • 1 tablespoon pure maple syrup
  • 2 eggs

Optional: 1/2 cup pecans or walnuts, chopped or garnish with 1/4 cup


  • Preheat oven to 375 degrees
  • In a small bowl, combine the tapioca flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.
  • In a separate mixing bowl, combine the butternut squash puree, banana, maple syrup, and eggs. Mix until combined.
  • Slowly add the dry ingredients to the wet ingredients, beating on low using an electric mixer, just until combined. Do not over-mix.  Is using nuts, fold them into batter.
  • Spray a mini muffin tin with coconut oil and fill the muffin mixture into each mold approximately 3/4 full.  If using chopped nuts for garnish, place a sprinkling on each top loosely in the center.  Place the muffin tin into the oven and bake for 30-35 minutes.  Let the muffins cool for 5 minutes in the tin then gently remove and cool on a wire rack.

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