Savory Butternut Squash and Lentil Muffins
Prep time
Cook time
Total time
Recipe type: Muffin
Serves: 12
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¼ cup arrowroot flour
  • 1 Tbsp ground chia or flax
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup pureed butternut squash
  • 1 cup warm water, seed/nut milk of choice or broth
  • ¼ cup coconut oil
  • 1 cup cooked green lentils
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the flours, chia or flax, baking powder, soda and salt.
  3. In another bowl, mix the squash, liquid and coconut oil until smooth. Pour the wet mixture into the dry ingredients and mix well.
  4. Reserve two tablespoons of the lentils for the top of the muffins (if desired), and fold the rest of them into the batter.
  5. The batter will be thick, but you can add a tbsp or two of extra liquid if needed.
  6. Line a 12-cup muffin tin with paper liners, or grease the tin well. Spoon the batter into each muffin cup, filling it almost to the top.
  7. Sprinkle the reserved lentils.
  8. Bake for 32-35 minutes, until the tops are lightly golden and a toothpick inserted comes out clean.
Recipe by Academy of Culinary Nutrition at