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Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
Recipe

13 INGREDIENTS • 6 STEPS • 35MINS

Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

5
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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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/
These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!
35MINS
Total Time
$0.45
Cost Per Serving
Ingredients
Servings
12
US / Metric
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
Organic Egg
2
Organic Eggs
Raw Honey
1/4 cup
Brown Sugar
1/4 cup
Brown Sugar
Butter
1/3 cup
Butter, melted
Butternut Squash
3/4 cup
Butternut Squash, cooked, puréed
or Canned Pumpkin
Nutrition Per Serving
VIEW ALL
Calories
174
Fat
6.7 g
Protein
3.4 g
Carbs
27.4 g
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Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
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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 InstructionsHide images
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 inButternut 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 4 Stir inButternut 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 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
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Breakfast
Comfort Food
Back to School
Healthy
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Mother's Day
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