Chocolate Butternut Squash Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
175 g butternut squash puree
02 -
126 g almond butter, unsweetened and unsalted
03 -
2 large eggs
04 -
2 tablespoons avocado oil
05 -
0.5 tablespoon vanilla extract
→ Dry Ingredients
06 -
35 g cacao powder
07 -
56 g coconut sugar
08 -
2 teaspoons baking powder
09 -
0.25 teaspoon salt
→ Mix-ins
10 -
33 g dark chocolate chunks or chips
# Instructions:
01 -
Preheat oven to 175°C. Line a muffin tin with 11 muffin liners.
02 -
In a large mixing bowl, add butternut squash puree, almond butter, eggs, avocado oil, and vanilla extract. Whisk mixture until completely smooth.
03 -
Add cacao powder, coconut sugar, baking powder, and salt to the wet mixture. Whisk thoroughly until no dry pockets remain.
04 -
Gently fold dark chocolate chunks into the batter until evenly distributed.
05 -
Using a large scoop, fill each muffin slot approximately three-quarters full with batter.
06 -
Place muffin tin in the oven and bake for 23–25 minutes, until a toothpick inserted into the centre comes out mostly clean.
07 -
Remove from oven; allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Steamed and pureed butternut squash delivers best flavour but canned puree is also suitable.