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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