Pin it
These rich, chocolatey butternut squash muffins have absolutely saved me on some wild mornings. They're loaded with plant goodness, pack a protein punch, and nobody’s got a clue they’re made with just whole foods—plus, totally flourless!
The first tray vanished before we could even try one warm. My sister didn’t want a single bite at first, but now she always asks when I’ll make them again.
Dreamy Ingredients
- Dark chocolate chunks: Gives melty bits of chocolate in every bite. Chop up a dark chocolate bar or use good chocolate chips for best results.
- Salt: Makes all the flavors stand out. Go for fine sea salt so it mixes in smoothly.
- Baking powder: Makes the muffins rise tall and fluffy. Fresh powder makes all the difference.
- Coconut sugar: Adds cozy caramel notes while making things a little sweet. Pick fine coconut sugar so it disappears into the batter.
- Cacao powder: The secret to deep chocolate flavor. Unsweetened and high-quality is the move.
- Vanilla extract: Levels up the cocoa taste. True vanilla is best if you have it.
- Avocado oil: Moistens the muffins and keeps them soft. I like cold-pressed for a super mild flavor.
- Large eggs: Hold the muffins together and keep them light and airy. Super fresh eggs bake up best.
- Almond butter: Adds richness and helps things set. Get one that's unsweetened, unsalted, and a bit runny.
- Butternut squash puree: Brings mellow sweetness and moisture. I usually steam and puree my own, but canned works just fine.
Effortless Step Guide
- Let Them Cool:
- Let the muffins hang out in the pan for about five minutes. That helps them set up so you don’t lose chunks when moving them to a cooling rack.
- Fire Up the Oven:
- Slide the tray onto the middle rack and bake for around twenty-three to twenty-five minutes. They’re done when the tops bounce back if you touch them gently.
- Get The Muffin Pan Ready:
- Spoon the batter into lined muffin cups. Fill each one right up to about three-quarters full. A cookie scoop means less mess.
- Toss in The Chocolate Chunks:
- Fold in the chocolate chunks gently. Try to get them spread around so every bite has chocolate.
- Add Your Dry Stuff:
- Dump in the baking powder, cacao powder, coconut sugar, and salt. Mix it in and make sure there’s no powdery spots—it should look smooth and shiny.
- Mix All The Wet Stuff:
- In a big bowl, whisk together almond butter, butternut squash puree, eggs, vanilla, and avocado oil. Keep going until everything’s totally blended and you can’t see egg or butter bits.
Pin it
I’m shocked every time how the squash keeps these so fudgy. They never taste like veggies! My nephew gobbled one up and had zero idea it was healthy stuff in there.
Fresh Storage Hacks
Once cooled down, stash the muffins in a sealed container on your counter for two days. Want them to last longer? Pop in the fridge (up to five days) or freeze for up to three months. To thaw, let them sit out or warm up gently in a low oven for that fresh-from-the-bakery taste.
Smart Ingredient Swaps
No almond butter left? Cashew butter works perfectly, or sunflower seed butter for a different flavor twist. Out of coconut sugar? Maple syrup will do, but expect the muffins to turn out even more fudgy.
Pin it
How To Serve
Eat 'em solo or split one open when it’s warm—top with almond yogurt or whipped coconut cream. Pair with hot coffee for breakfast or toss into lunch bags for a sweet, filling bite.
Fun Backstory
Tucking veggies into treats isn’t anything new. My grandma baked up chocolate zucchini cake ages ago. This is my little spin—classic, chocolatey, and a tad better for you.
Frequently Asked Questions
- → Can I use canned butternut squash puree?
Sure—you can go with canned if you haven’t got fresh squash. It blends in easy and saves you a step.
- → Is there a substitute for almond butter?
Yep! Try cashew or sunflower seed butter. You’ll get pretty much the same creamy texture.
- → How do I tell when the muffins are done?
Just press the tops—they should pop back up. Or poke with a toothpick, and it comes out clean or with a few crumbs.
- → Can I freeze these muffins?
You sure can. Once they’ve cooled, stash ’em in a bag or container. Thaw on the counter or warm up in the oven.
- → Are these muffins suitable for a paleo diet?
Definitely. They’re paleo-friendly since there’s no grains or dairy—just nut butter, cacao, and coconut sugar.