RECIPE

13 INGREDIENTS•6 STEPS•35MIN

Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips

Name: Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
Total time: 2100 s
Yield: 12
Cuisine: American
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

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3 Ratings

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Lemons and Basil

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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!

35MIN

Total Time

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!

GO TO BLOG

Ingredients

US / METRIC

Servings:

Serves 12

3/4 cup

Spelt Flour

3/4 cup

Whole Wheat Flour

1 Tbsp

Pumpkin Pie Spice

1 tsp

Baking Soda

1/4 tsp

Baking Powder

1/2 tsp

Salt

Organic Eggs

1/4 cup

Raw Honey

1/4 cup

Brown Sugar

1/3 cup

Butter , melted

3/4 cup

Butternut Squash , cooked, puréed

or Canned Pumpkin

1/4 cup

Nonfat Plain Greek Yogurt

1/2 cup

Dark Chocolate Chips

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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 tablespoon), Baking Soda (1 teaspoon), Baking Powder (1/4 teaspoon), and Salt (1/2 teaspoon) to medium bowl, whisk until combined.

Step 3

Add Organic Egg (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 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

Sugars

12.7 g

Protein

4.3 g

Sodium

234.5 mg

10%

Vitamin D

Calcium

28.9 mg

Iron

1.1 mg

Potassium

83.2 mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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