Preheat oven to 350 degrees F (180 degrees C). Spray mini muffin pan with coconut oil cooking spray or line with mini liners.
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)
Salt (1/2 tsp)
to medium bowl, whisk until combined.
Organic Eggs (2)
Raw Honey (1/4 cup)
Brown Sugar (1/4 cup)
, stir to mix, then add
Butter (1/3 cup)
and continue stirring until combined.
Butternut Squash (3/4 cup)
Nonfat Plain Greek Yogurt (1/4 cup)
, then fold in
Dark Chocolate Chips (1/2 cup)
, batter should be fairly thick.
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.
Store leftovers in an airtight container at room temperature.