Description
These healthy chocolate butternut squash muffins are flourless and paleo friendly. They have a rich chocolate flavor and moist, tender texture.
Ingredients
Scale
- 3/4 cup butternut squash puree (175g)*
- 1/2 cup almond butter, unsweetened, unsalted (126g)
- 2 large eggs
- 2 Tbsp avocado oil
- 1/2 Tbsp vanilla extract
- 1/2 cup cacao powder (35g)
- 1/3 cup coconut sugar (56g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chunks (or chips)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin liners (I used silicone).
- In a large mixing bowl, combine the wet muffin ingredients. This includes the butternut squash, almond butter, eggs, avocado oil and vanilla. Whisk until smooth.
- Add in the cacao powder, coconut sugar, baking powder and salt. Whisk until smooth.
- Fold the chocolate chunks into the batter.
- Use a large cookie scoop to scoop the batter into the lined muffin pan, filling each slot about 3/4 full.
- Place the squash muffins in your oven and bake at 350 degrees F for 23-25 minutes.
- After baking, remove the muffins from the oven and let them cool in the baking pan for 5 minutes. Then place them on a wire cooling rack.
Notes
*I steamed then pureed my own butternut squash, but you may use canned if you prefer.