Chocolate Butternut Squash Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
0.5 tablespoon vanilla extract
02 -
2 tablespoons avocado oil
03 -
2 large eggs
04 -
126 g almond butter, unsweetened and unsalted
05 -
175 g butternut squash puree
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
2 teaspoons baking powder
08 -
56 g coconut sugar
09 -
35 g cacao powder
→ Mix-ins
10 -
33 g dark chocolate chunks or chips
# Instructions:
01 -
Let the muffins cool off in the tin for about five minutes, then move 'em to a rack so they can chill completely.
02 -
Slide the muffin tin into your oven and bake about 23 to 25 minutes. You'll want a toothpick poked in the middle to come out mostly clean.
03 -
Grab a big spoon and fill the muffin liners up till they're about three-quarters full.
04 -
Stir in your dark chocolate chunks so they're dotted all through your batter.
05 -
Toss in the cacao powder, coconut sugar, baking powder, and salt to your wet bowl. Mix it up good so everything's blended and you don’t see dry spots.
06 -
Drop in the butternut squash, almond butter, eggs, avocado oil, and vanilla into a large bowl. Whisk away till the mix is silky and smooth.
07 -
Crank your oven to 175°C. Line a muffin pan with 11 paper liners so nothing sticks.
# Notes:
01 -
Fresh butternut squash that you’ve cooked and mashed will give the best taste, though canned works fine too.