Name: Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
Total time: PT2100.0S
Yield: 12
Ingredients: 3/4 cup Spelt Flour; 3/4 cup Whole Wheat Flour; 1 tablespoon Pumpkin Pie Spice; 1 teaspoon Baking Soda; 1/4 teaspoon Baking Powder; 1/2 teaspoon Salt; 2 Organic Egg; 1/4 cup Raw Honey; 1/4 cup Brown Sugar; 1/3 cup Butter; 3/4 cup Butternut Squash; 1/4 cup Nonfat Plain Greek Yogurt; 1/2 cup Dark Chocolate Chips

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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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

us / metric

3/4 cup

Spelt Flour

3/4 cup

Whole Wheat Flour

1 Tbsp

Pumpkin Pie Spice

1 tsp

Baking Soda

as needed

Baking Powder

as needed

Salt

Organic Eggs

4 Tbsp

Sponsored

Asali Organics Acacia 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

Nutrition Per Serving

VIEW ALL

Calories

182

Fat

7.2 g

Protein

4.3 g

Carbs

27.4 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.