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Acorn Squash Muffins with Coconut Cream

Posted Oct 16 2012 10:09pm

I am a baby when I get sick. Like, woe is me kind of baby. I practically demand an IV of Powerade Zero, back rubs and boxes of Kleenex. Considering I only get sick maybe once or twice a year, I feel pretty ok about barracading myself in my room, under the covers watching movies and eating whatever I want. Yesterday, I cancelled all of my appointments and so far I have done the same thing today. I know my body and I know that if I push it and don’t rest completely, that I will not heal. And, with a three day cart sprint coming up, I can’t afford to be sick.

Today I think I will do a segment from my new Happy Hips dvd. I did it last week and it felt really good. Yesterday I walked to the gas station about a half mile from our house. This is the kind of exercise I do when I am sick. You’re barred from CrossFit if you’re sick, which is good, but bad for me since I haven’t been since last Tuesday. It sucks not being able to work out, but I am also kind of glad in some weird way.

Anyways, last night I had a little surge of energy and decided to make muffins (which I can only conclude came from spending the whole day purusing Pinterest). I found a good Paleo pumpkin muffin recipe and adapted it slightly to make it my own. I just had one for breakfast and I. Am. Stuffed!! That never happens with muffins!! Not to mention how delicious that dollop of coconut cream is!!

Makes 9-10 medium size muffins


1 1/2 cups almond meal
3/4 cup cooked acorn squash (You can use any squash!)
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 tsp vanilla extract
3 eggs

For sweetener, I used 4 ox unsweetened applesauce, which was perfect once the coconut cream was on top. You can use Trivia/Stevia, maple syrup, honey, a banana….whatever floats your boat!!


Pre-heat oven to 350. Grease muffin tin.

Mix together all ingredients in a bowl until just mixed. Pour into greased muffin tin and bake for 18-20 minutes, depending on your stove.

After they have cooled, melt 1/2 cup coconut butter and scoop about a tablespoons worth onto each muffin. Garnish with pumpkin seeds, pecans, shredded coconut, cacao nibs or raisins!

Did you know that most squash recipes are interchangeable? What is your favorite squash to eat? 

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