Chocolate Butternut Squash Muffins (Flourless) Recipe
Delight in these moist and rich Chocolate Butternut Squash Muffins, a flourless treat combining the natural sweetness of butternut squash with dark chocolate chunks and cacao powder. Perfect for a gluten-free and nutritious snack or breakfast option.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Total Time: 33 minutes
- Yield: 11 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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 extract
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
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with 11 muffin liners, preferably silicone for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the butternut squash puree, almond butter, eggs, avocado oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
- Add Dry Ingredients: Add cacao powder, coconut sugar, baking powder, and salt to the wet mixture. Whisk thoroughly until the batter becomes smooth and even.
- Incorporate Chocolate Chunks: Fold in the dark chocolate chunks gently, ensuring they are evenly distributed throughout the batter without deflating it.
- Fill Muffin Tin: Using a large cookie scoop, portion the batter into the lined muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool Muffins: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving.
Notes
- The butternut squash can be homemade puree or store-bought. To make, roast cubed squash until tender and blend until smooth.
- Silicone muffin liners help prevent sticking and make removal easier.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins are naturally gluten-free and flourless, ideal for those avoiding gluten or grains.
- For a sweeter option, drizzle with a bit of honey or maple syrup after baking.
Keywords: flourless muffins, butternut squash muffins, gluten free muffins, chocolate muffins, healthy muffins, dairy free muffins
