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RECIPE
13 INGREDIENTS6 STEPS35min

Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

5.0
3 Ratings
These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!
Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips Recipe | SideChef
These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$0.45
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
3/4 cup
1 Tbsp
Pumpkin Pie Spice
1 tsp
Baking Soda
1/4 tsp
Baking Powder
1/2 tsp
2
Organic Eggs
1/4 cup
1/4 cup
Brown Sugar
1/3 cup
Butter , melted
3/4 cup
Butternut Squash , cooked, puréed
or Canned Pumpkin
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Nutrition Per Serving

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CALORIES
185
FAT
7.5 g
PROTEIN
4.3 g
CARBS
27.5 g

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.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Spray mini muffin pan with coconut oil cooking spray or line with mini liners.
Step 2
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.
Step 3
Add Organic Eggs (2) , Raw Honey (1/4 cup) and Brown Sugar (1/4 cup) , stir to mix, then add Butter (1/3 cup) and continue stirring until combined.
Step 4
Stir in Butternut Squash (3/4 cup) and Nonfat Plain Greek Yogurt (1/4 cup) , then fold in Dark Chocolate Chips (1/2 cup) , batter should be fairly thick.
Step 5
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.
Step 6
Store leftovers in an airtight container at room temperature.
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Nutrition Per Serving
Calories
185
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
44.2 mg
15%
Carbohydrates
27.5 g
10%
Fiber
2.4 g
9%
Sugars
12.7 g
--
Protein
4.3 g
9%
Sodium
234.5 mg
10%
Vitamin D
--
--
Calcium
28.9 mg
2%
Iron
1.1 mg
6%
Potassium
83.2 mg
2%
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