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Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!

Total Time

35min

5.0

3 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

3/4 cup

Spelt Flour

•

3/4 cup

Whole Wheat Flour

•

1 Tbsp

Pumpkin Pie Spice

•

1 tsp

Baking Soda

•

1/4 tsp

Baking Powder

•

1/2 tsp

Salt

•

Eggland's Best Organic Eggs (Brown)

•

4 Tbsp

Raw Honey

•

4 Tbsp

Brown Sugar

•

1/3 cup

Butter , melted

•

3/4 cup

Butternut Squash , cooked, puréed

or Canned Pumpkin

•

4 Tbsp

Nonfat Plain Greek Yogurt

•

1/2 cup

Dark Chocolate Chips

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Spray mini muffin pan with coconut oil cooking spray or line with mini liners.

Add Spelt Flour (3/4 cup) , Whole Wheat Flour (3/4 cup) , Pumpkin Pie Spice (1 Tbsp) , Baking Soda (1 tsp) , Baking Powder (1/4 tsp) , and Salt (1/2 tsp) to medium bowl, whisk until combined.

Add Eggland's Best Organic Eggs (Brown) (2) , Raw Honey (4 Tbsp) and Brown Sugar (4 Tbsp) , stir to mix, then add Butter (1/3 cup) and continue stirring until combined.

Stir in Butternut Squash (3/4 cup) and Nonfat Plain Greek Yogurt (4 Tbsp) , then fold in Dark Chocolate Chips (1/2 cup) , batter should be fairly thick.

Add batter to muffin pan, evenly distributed, then bake for 10-11 minutes or until olden brown on top and a toothpick comes out clean.

Store leftovers in an airtight container at room temperature.

Author's Notes

To roast butternut squash, cut butternut squash in half lengthwise, remove seeds, and place on a baking sheet face down. Bake for 45 minutes at 450 degrees F or until flesh is cooked through. Allow to cool, remove skin, and add cooked flesh to food processor, process for 5-10 seconds. I was able to get 34 mini muffins and baked in two batches.

Nutrition Per Serving

CALORIES

182

FAT

7.2 g

PROTEIN

4.3 g

CARBS

27.4 g