Pumpkin Chocolate Chip Muffinskate3772Mar 25, 20221 min readIngredients1 cup unsweetened applesauce (or sub mashed banana)1 1/2 cups pumpkin, butternut squash, or buttercup squash puree1/2 cup honey or maple syrup1/4 cup avocado oil or melted coconut oil1 tsp baking powder1 tsp baking soda1/4 tsp sea salt1 tsp cinnamon2 cups whole wheat flour (or sub gluten free 1:1 flour blend)1/3 cup cocoa powder1/3 cup chocolate chips + extra for topping if desiredDirectionsUse this easy method to make the puree.Preheat oven to 375°F and line a 12 hole muffin tin with liners. Set aside.In a large bowl, combine applesauce, squash/pumpkin puree, maple syrup/honey, and oil. Mix.Add remaining ingredients, except chocolate chips, to the bowl and mix until all of the ingredients are well incorporated.Fold in chocolate chips.Portion out the batter into the prepared muffin tin and top with extra chocolate chips if desired.Bake for 20-22 minutes or until a toothpick inserted into the middle of the a muffin comes out clean.Remove muffins from the oven and let cool for 5 minutes before enjoying. Once completely cool, store muffins in an airtight container. Recipe and image adapted from: https://thenaturalnurturer.com/egg-free-chocolate-butternut-squash-muffins/
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