Chocolate Butternut Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
0.5 tablespoon vanilla extract
02 -
2 tablespoons avocado oil
03 -
2 large eggs
04 -
126 g almond butter, unsweetened and unsalted
05 -
175 g butternut squash puree
→ Dry Ingredients
06 -
0.25 teaspoon salt
07 -
2 teaspoons baking powder
08 -
56 g coconut sugar
09 -
35 g cacao powder
→ Mix-ins
10 -
33 g dark chocolate chunks or chips
# Instructions:
01 -
Let your muffins sit in the tin for a few minutes, then set them out on a wire rack and give them time to cool off completely.
02 -
Pop the tray in the oven for about 23 to 25 minutes. Check with a toothpick, and when it comes out with just a crumb or two, you're good.
03 -
Portion the batter, filling each liner about three-quarters full so everyone gets a good-sized muffin.
04 -
Toss in the dark chocolate chunks and gently mix it in, trying not to overwork the batter.
05 -
Throw the salt, baking powder, coconut sugar, and cacao powder into your wet mix. Stir well so everything gets blended and you don't see any dry bits.
06 -
Plop the almond butter, butternut squash, avocado oil, eggs, and vanilla into a big bowl. Whisk it all together until it's nice and smooth.
07 -
Heat your oven to 175°C. Grab a muffin tin and line 11 spots with paper liners.
# Notes:
01 -
Fresh butternut squash that's been steamed and pureed gives you the best taste, but the canned kind will also work just fine.