Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Peel the butternut squash, remove the seeds,and cut into 1cm sized cubes. Place the cubes on a baking sheet and lightly drizzle with olive oil and bake for 15-20 minutes or until they are cooked through. Remove from the oven and set aside

In an electric mixing bowl combine the almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut oil) and almond milk, blend until well combined

Using a wooden spoon, stir in the spinach, feta and butternut squash

Line a muffin tray with paper liners

Fill each muffin cup to the top with batter. Sprinkle the tops with pumpkin seeds and gently tap the seeds so that they bake into the batter. Place in the oven and bake for 20 minutes

Once golden on the top, remove from the oven and insert a toothpick in the center to ensure its cooked through.