CHOCOLATE!!!! Yeah! believe it or not, these chocolaty morsels of deliciousness are not only good for you , but they actually contain veggies! Butternut squash to be specific!
Between the butternut squash and the raw cacao in these guys, they are jam packed with antioxidant goodness! Plus, did I already mention chocolate?!? these taste a lot like a brownie, but in the form of a healthy breakfast muffin. Regardless, they are delicious and healthy, which makes them a winner in my book!
Not only that, but as most muffin recipes are, they are super easy to make…oh, and one more thing – they’re gluten free!!! Seriously can’t say enough good things about these, but if you give them a try, the taste will speak for itself – SO YUMMY!
BUTTERNUT SQUASH CHOCOLATE MUFFINS
Ingredients (makes 12 muffins):
- 1 cup butternut squash puree (you could also use sweet potato puree, pumpkin, carrot puree, or mixture of all of these)
- 1/3 cup plain unsweetened almond milk
- 1 tsp. alcohol free vanilla
- 1/3 cup almond butter
- 1/4 cup melted coconut oil
- 1/3 cup raw honey
- 1 1/4 cup gluten free oat flour
- 2 tsp. aluminum free baking powder
- 1/3 cup raw cacao powder
- 1/2 cup dark chocolate chips
1.) Preheat the oven to 400 degrees, and oil a muffin tin. In a medium mixing bowl, combine the butternut squash, almond milk, vanilla, almond butter, coconut oil, and honey. Stir until completely smooth.
2.) In a small bowl, sift together the oat flour, baking powder, and cacao powder. Add the dry ingredients to the wet ingredients and mix well.
3.) Fold in the chocolate chips.
4.) Fill each of the tins in the muffin pan about 3/4 of the way full (about 1/4 cup of batter in each tin). bake in the oven at 400 degrees for 25-30 minutes.
5.) Allow to cool in the muffin pan for 5-10 minutes, then remove and serve.
Chocolaty goodness! Enjoy! 🙂