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Chocolate Butternut Squash Muffins (Flourless) Recipe

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4.2 from 8 reviews

These Chocolate Butternut Squash Muffins are a delicious and unique flourless treat, combining the natural sweetness of butternut squash with rich cacao and dark chocolate chunks. Perfect for those looking for a wholesome, gluten-free and dairy-free muffin option, they are moist, chocolatey, and made with nutrient-dense ingredients like almond butter and avocado oil.

Ingredients

Wet Ingredients

  • 3/4 cup butternut squash puree (175g)
  • 1/2 cup almond butter, unsweetened, unsalted (126g)
  • 2 large eggs
  • 2 Tbsp avocado oil
  • 1/2 Tbsp vanilla bean paste

Dry Ingredients

  • 1/2 cup cacao powder (35g)
  • 1/3 cup coconut sugar (56g)
  • 2 tsp baking powder
  • 1/4 tsp salt

Add-ins

  • 1/3 cup dark chocolate chunks (or chips)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line a muffin tin with 11 muffin liners, preferably silicone for easy removal.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the butternut squash puree, almond butter, eggs, avocado oil, and vanilla. Whisk until the mixture is smooth and well incorporated.
  3. Add Dry Ingredients: Add the cacao powder, coconut sugar, baking powder, and salt to the wet mixture. Whisk thoroughly until you achieve a smooth batter without lumps.
  4. Fold in Chocolate Chunks: Gently fold the dark chocolate chunks into the batter, evenly distributing them throughout.
  5. Scoop Batter: Use a large cookie scoop to portion the batter into the prepared muffin tin, filling each liner about 3/4 full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a wire cooling rack to cool completely.

Notes

  • Make sure the butternut squash is pureed smoothly for the best texture.
  • Silicone muffin liners prevent sticking and aid in easy muffin removal.
  • For a nut-free option, substitute almond butter with sunflower seed butter.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw overnight in the fridge before serving.

Find it online: https://yumntasty.com/chocolate-butternut-squash-muffins-flourless-recipe/