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.

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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



  • 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)



  1. Preheat oven to 350 degrees F. Place 10 silicone muffin liners on a sheet pan and set aside.
  2. Whisk together egg, almond milk, and butternut squash in a large mixing bowl until smooth.
  3. To the mixing bowl, add protein powder, rice flour, cocoa powder, xylitol, & baking powder. Whisk until smooth.
  4. Evenly spoon batter into each muffin liner, filling each about 2/3 full.
  5. Top each muffin with chocolate chips.
  6. Bake in the oven for 18-22 minutes. Let cool then enjoy!



  • 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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