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SideChef
Recipes
Shellfish-Free
Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

13 INGREDIENTS • 6 STEPS • 35MINS

Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

Recipe

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!
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These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!
author_avatar
Lemons and Basil
Hi, I'm Karlee. 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/

35MINS

Total Time

$0.45

Cost Per Serving

Ingredients

Servings
12
us / metric
Spelt Flour
3/4 cup
Spelt Flour
Whole Wheat Flour
3/4 cup
Whole Wheat Flour
Pumpkin Pie Spice
1 Tbsp
Pumpkin Pie Spice
Baking Soda
1 tsp
Baking Soda
Baking Powder
1/4 tsp
Baking Powder
Salt
1/2 tsp
Salt
Organic Egg
2

Sponsored

Eggland's Best Organic Eggs (Brown)
Raw Honey
4 Tbsp
Raw Honey
Brown Sugar
4 Tbsp
Brown Sugar
Butter
1/3 cup
Butter, melted
Butternut Squash
3/4 cup
Butternut Squash, cooked, puréed
or Canned Pumpkin
Nonfat Plain Greek Yogurt
4 Tbsp
Nonfat Plain Greek Yogurt
Dark Chocolate Chips
1/2 cup
Dark Chocolate Chips

Nutrition Per Serving

VIEW ALL
Calories
182
Fat
7.2 g
Protein
4.3 g
Carbs
27.4 g
Love This Recipe?
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Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
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author_avatar
Lemons and Basil
Hi, I'm Karlee. 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/

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 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.
step 4
Stir inButternut 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.
step 4 Stir inButternut 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.
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 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.
step 6 Store leftovers in an airtight container at room temperature.

Tags

Shellfish-Free
Vegetarian
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