With the upcoming winter months, why not add butternut squash to these muffins that not only adds moisture but also adds a healthy dose of vitamin A and vitamin C! I don’t know about you, but I’ll happily consume tasty chocolate muffins than have an added benefit of germ-fighting vitamins! Using butternut squash instead of butter keeps the fat content to only 4.1g per muffin while not sacrificing the soft, moist texture.
Double Chocolate Fudge Muffins
This recipe is free of gluten, wheat, & peanuts.
Makes 10 muffins
Nutritional info for 1 muffin: 127 calories, 6.9g protein, 22.7g carbs, 4.9g fat, 4.1g sugar, 1.8g fiber
Ingredients
- 1 egg
- ½ cup unsweetened almond milk
- ½ cup canned butternut squash
- 2 scoops chocolate protein powder (see note)
- ½ cup brown rice flour
- ¼ cup unsweetened cocoa powder
- ½ cup xylitol
- 1 teaspoon baking powder
- ¼ cup chocolate chips (see note)
Method
- Preheat oven to 350 degrees F. Place 10 silicone muffin liners on a sheet pan and set aside.
- Whisk together egg, almond milk, and butternut squash in a large mixing bowl until smooth.
- To the mixing bowl, add protein powder, rice flour, cocoa powder, xylitol, & baking powder. Whisk until smooth.
- Evenly spoon batter into each muffin liner, filling each about 2/3 full.
- Top each muffin with chocolate chips.
- Bake in the oven for 18-22 minutes. Let cool then enjoy!
Notes:
- Choose chocolate chips or a chocolate bar made with unrefined ingredients, like these chocolate bars that my kids and I love!
- If you want to omit the protein powder, use an additional 3 tablespoons cocoa powder and an additional 3 tablespoons xylitol in its place.
- Store muffins in the fridge for up to 3 days. When ready to enjoy, simply reheat them in the oven on low temperature or heat them in the microwave for 15 seconds.
- Look for a chocolate protein powder made of wholesome ingredients, like this organic plant-based chocolate protein powder.
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