Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
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These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips make for a great healthy snack to curb that sweet tooth!
Recipe type: Breakfast/Snack/Dessert
Serves: 35
  • ¾ cup organic spelt flour
  • ¾ cup organic whole wheat flour {Can use all whole wheat in place of spelt if needed}
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 organic eggs
  • ¼ cup organic raw honey
  • ¼ cup organic brown sugar
  • ⅓ cup organic butter, melted
  • ¾ cup roasted butternut squash, pureed {see note*}
  • ¼ cup plain no fat Greek yogurt
  • ½ cup dark chocolate chips
  1. Preheat oven to 350 degrees, spray mini muffin pan with coconut oil cooking spray or line with mini liners.
  2. Add spelt flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder and salt to medium bowl, whisk until combined.
  3. Add eggs, honey and brown sugar, stir to mix, then add melted butter and continue stirring until combined.
  4. Stir in roasted butternut squash and Greek yogurt, then fold in dark chocolate chips, batter should be fairly thick.
  5. Add batter to muffin pan, evenly distributed, {I was able to get 34 mini muffins and baked in two batches} then bake for 10-11 minutes or until olden brown on top and a toothpick comes out clean.
  6. Store in airtight container at room temperature.
Note* To roast butternut squash, preheat oven to 425 degrees, cut butternut squash in half length wise, remove seeds and place on baking sheet face down. Bake for 45 minutes or until flesh is cooked through and tender. Allow to cool, then remove skin and add cooked flesh to food processor, process for 5-10 seconds or until puree is created. You may also substitute with canned pumpkin.
Nutrition Information
Serving size: 1 Calories: 70 Fat: 3.2 Saturated fat: 1.9 Unsaturated fat: .2 Trans fat: 0 Carbohydrates: 10 Sugar: 4.9 Sodium: 91.4 Fiber: .8 Protein: 1.2 Cholesterol: 15.9
Recipe by Lemons and Basil at