Since I disappeared on you for the past three weeks, I figured it was only fair that I reappear with a healthy yummy treat in hand! These Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips are a pure delight. Made with wholesome ingredients, they’re yummy enough for dessert, yet healthy enough for a snack!
I made these lovely mini muffins several weeks ago when I had some left over butternut squash in the refrigerator. Being that I was still in my first trimester at the time {about 18 weeks now}, the thought of eating my leftover butternut squash in a savory form was anything but appealing. However, a sweet-yummy-carb-y mini muffin sounded like perfection.
Always one to scan the clearance aisle at the grocery store, I had a bag of these dark chocolate and orange chocolate chips left from Halloween in my freezer. I picked out most of the orange ones and just used the dark chocolate ones, but left a few orange ones for festivity. The rest of the muffins come together with a slew of wholesome ingredients, including organic spelt and whole wheat flour, organic eggs, organic raw honey and brown sugar, a little organic butter, and a touch of plain no-fat Greek yogurt. In the end, they were exactly what my pregnant body was craving, and a fun treat for Josh and Brighton as well.
To explain my absence these past several weeks, we’ve been gutting and renovating our two bathrooms and replacing our kitchen floors. Our lives have been full of a little chaos as we juggled our 19 month old, a house full of displaced furniture, and the challenge of being without bathrooms and a kitchen for several weeks. But our hard work has paid off and I’m so happy with the results and beyond grateful to have been able to make these improvements!
Planning to share some before and after pictures, as well as our selections in an upcoming post! :)
Healthy Butternut Squash Mini Muffins with Dark Chocolate Chips
Ingredients
- 3/4 cup organic spelt flour
- 3/4 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
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 organic eggs
- 1/4 cup organic raw honey
- 1/4 cup organic brown sugar
- 1/3 cup organic butter melted
- 3/4 cup roasted butternut squash pureed {see note*}
- 1/4 cup plain no fat Greek yogurt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees, spray mini muffin pan with coconut oil cooking spray or line with mini liners.
- Add spelt flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder and salt to medium bowl, whisk until combined.
- Add eggs, honey and brown sugar, stir to mix, then add melted butter and continue stirring until combined.
- Stir in roasted butternut squash and Greek yogurt, then fold in dark chocolate chips, batter should be fairly thick.
- 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.
- Store in airtight container at room temperature.
Notes
Nutrition