Chocolate Butternut Muffins

Fudgy chocolate butternut squash muffins like this have totally saved my rushed early mornings They’re full of protein and fiber sneak veggies in the mix and are magically flourless but no one realizes it

The whole first batch vanished before anyone could blink My sister was unsure at first now she asks me for this every single visit

Irresistible Ingredients

• Dark chocolate chunks: Swirls of melty chocolate in every bite Chop your favorite bar or grab rich chocolate chips
• Salt: Makes the chocolate stand out Use fine sea salt for even mixing
• Baking powder: Helps them puff up so you get nice rounded tops Fresh stuff works best
• Coconut sugar: Sweetens and adds a gentle caramel touch Try to grab a brand that blends in smoothly
• Cacao powder: This brings the deep chocolate flavor Pick unsweetened and high quality for best results
• Vanilla extract: Rounds out the chocolate flavor Look for pure vanilla
• Avocado oil: Gives moisture and a soft crumb Cold pressed avocado oil is my go to for mild flavor
• Large eggs: Binds everything and keeps muffins light and fluffy Always use the freshest eggs you can
• Almond butter: Rich and unsweetened almond butter makes the structure and taste awesome Drippy texture is perfect
• Butternut squash puree: This brings creaminess and sweetness Makes them soft and a touch earthy Homemade or canned is fine

Easy Step by Step

Cool Down:

Give the muffins five minutes to settle in their pan After that move them gently onto a rack so they don’t steam up in the liners

Bake:

Slide the pan into your hot oven Let them bake about twenty three to twenty five minutes The tops should bounce back if you tap gently

Fill up the pan:

Drop the batter into lined muffin cups Fill them about three fourths full It stays neater if you use a cookie scoop here

Fold in the chocolate:

With a spatula gently stir in those chocolate chunks so every muffin ends up loaded with chocolate

Stir in Dry Stuff:

Dump in the cacao powder coconut sugar baking powder and salt Stir until it’s glossy with no lumps hiding

Mix the Wet Ingredients:

In your biggest bowl whisk together butternut squash puree almond butter eggs avocado oil and vanilla Stir them for about a minute so you get a totally smooth mix

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I’m always surprised how squash keeps these muffins so moist but you never taste veggies My nephew finished one and had no idea he was eating a sneaky healthy treat

Storing Made Simple

Let muffins cool off all the way Pop them into a container and they stay fine at room temp for two days Want them longer Just pop in the fridge sealed up for five days or stash them in the freezer up to three months Let thaw at room temp or gently warm them up for that just baked feel

Swap Options

Out of almond butter Go for cashew or use sunflower seed butter (it changes the taste a bit though) You can use maple syrup instead of coconut sugar but the muffins will turn extra fudgy

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Fun Ways to Serve

Enjoy these solo or warm one up split it open and add almond yogurt or a spoon of coconut whip They’re tasty for breakfast with coffee or stuff them in snack boxes for something filling on the go

Charming Backstory

Throwing veggies into sweets isn’t new My grandma was famous for her chocolate zucchini cake before I ever baked a thing These muffins take that good old idea and make chocolatey treats with a healthy twist

Frequently Asked Questions

→ Can I use canned butternut squash puree?

Definitely! Using canned squash saves time—just make sure it's smooth so it blends in well. No need to steam fresh if you don't want to.

→ Is there a substitute for almond butter?

If almond butter isn't your thing, try switching it up with cashew or even sunflower seed butter for a similar creamy texture.

→ How do I tell when the muffins are done?

When the muffin tops bounce back after a light press and a toothpick comes out kinda clean (a few moist bits are fine), they're all set.

→ Can I freeze these muffins?

For sure! Let them cool off, then pop into a container or freezer bag. When you're ready, thaw on the counter or warm up in the oven.

→ Are these muffins suitable for a paleo diet?

Yup, they're totally paleo! No grains or dairy here—just nut butter, cocoa powder, coconut sugar, and real food ingredients.