1 cup unsweetened applesauce (or sub mashed banana)
1 1/2 cups pumpkin, butternut squash, or buttercup squash puree
1/2 cup honey or maple syrup
1/4 cup avocado oil or melted coconut oil
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
2 cups whole wheat flour (or sub gluten free 1:1 flour blend)
1/3 cup cocoa powder
1/3 cup chocolate chips + extra for topping if desired
Use 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/