Chocolate Butternut Squash Muffins

Moist and fudgy chocolate butternut squash muffins like these have rescued my busy mornings more than once They are packed with protein and fiber sneak in veggies and nobody can guess they are totally flourless

The first batch disappeared before they were cool enough to eat Hesitant at first my sister now begs for the recipe anytime she visits

Ingredients

• Butternut squash puree: Adds natural sweetness creaminess and a slight earthy note I like to steam and puree my own for the freshest flavor but good quality canned works well too
• Almond butter: Unsweetened and unsalted almond butter provides structure and richness Seek out one with a drippy texture and no added sugar
• Large eggs: Essential to hold the muffins together while keeping them fluffy Use the freshest eggs you can
• Avocado oil: A neutral oil that keeps the crumb moist and tender I reach for cold pressed avocado oil for its light taste
• Vanilla extract: Deepens the chocolate flavor Look for real vanilla extract for pure taste
• Cacao powder: Delivers rich chocolate flavor Use a high quality unsweetened cacao powder
• Coconut sugar: Gently sweetens and adds a subtle caramel note Choose one with fine granules that dissolves well
• Baking powder: Gives a lift for a domed muffin Use fresh for best results
• Salt: Enhances every chocolatey bite Opt for fine sea salt so it blends evenly
• Dark chocolate chunks: Melty pockets of extra chocolate Use a bar chopped or quality chocolate chips with a high cocoa content

Step-by-Step Instructions

Mix Wet Ingredients:

In a large mixing bowl combine butternut squash puree almond butter eggs avocado oil and vanilla extract Whisk them together for about one minute until the mixture is totally smooth with no streaks of egg or butter remaining

Add Dry Ingredients:

Add cacao powder coconut sugar baking powder and salt to the bowl Whisk thoroughly again being sure to break down any lumps so the batter is glossy and uniform

Fold in Chocolate Chunks:

Using a spatula gently fold in dark chocolate chunks Make sure you distribute them evenly so every muffin gets plenty of chocolate inside

Fill the Muffin Pan:

Scoop the batter into your lined muffin tin filling each section about three quarters of the way up If using a cookie scoop this step is extra neat

Bake:

Place your pan in the center of the preheated oven Bake for twenty three to twenty five minutes The tops should spring back when touched lightly

Cool:

Let the muffins cool in the pan for five minutes This helps them finish setting before you carefully transfer them to a cooling rack so they do not steam in the liners

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Every time I make these I am amazed at how the squash makes them incredibly moist without ever tasting like vegetables My nephew devoured one and had no idea his treat was secretly healthy

Storage Tips

Once completely cool store muffins in an airtight container at room temperature for up to two days For longer storage keep them sealed in the fridge for up to five days or freeze for up to three months Thaw at room temperature or warm gently in a low oven for fresh baked flavor

Ingredient Substitutions

If you are out of almond butter you can swap in cashew butter or even sunflower seed butter though the latter gives a slightly different flavor Maple syrup can be substituted for coconut sugar though the texture will be a little more fudgy

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Serving Suggestions

These are fantastic on their own but I love to split one warm and top with a spoonful of almond yogurt or even a dollop of whipped coconut cream They pair well with coffee as a quick breakfast or pop into lunch boxes for a nourishing snack

A Little History

Using vegetables in dessert is not a new trick My grandmother made chocolate zucchini cakes long before I baked These muffins channel that wholesome tradition giving the richness of chocolate cake with a nutritional twist

Frequently Asked Questions

→ Can I use canned butternut squash puree?

Yes, canned butternut squash puree works well if you don't have fresh steamed squash. It saves time and blends smoothly into the batter.

→ Is there a substitute for almond butter?

You can swap almond butter for another mild nut or seed butter, such as cashew or sunflower seed butter, for similar texture.

→ How do I tell when the muffins are done?

The muffins are ready when the tops spring back lightly to touch and a toothpick comes out clean or with just a few moist crumbs.

→ Can I freeze these muffins?

Absolutely. Once cooled, store muffins in an airtight container or freezer bag. Thaw at room temperature or warm briefly in the oven.

→ Are these muffins suitable for a paleo diet?

Yes, these muffins are naturally paleo since they use nut butter, cacao powder, coconut sugar, and no grains or dairy.