Butternut Squash Chocolate Chip Muffins

Fall is here and the coszy sweaters, teas and pumpkin vibes are high. As I was prepping my freezer with fall goodies, I stumbled upon a bag of butternut squash. I had planned on making some muffins with pumpkin BUT then I thought why not sub out the pumpkin for squash, right?

Omg they are sooo good. The are defined sugar free, gluten and dairy free as well. I used mashed banana and some honey to sweeten them. They are dense, moist and delicious. With a few chocolate chips added in there, they could make for a afternoon or evening snack or an add on at breekie!!!

You can sub out squash for pumpkin in this recipe and it would be just as tasty. I just happened to use up squash because it really needed to be eaten before getting completely freezer burned 😳

Recipe yields 10-12 muffins. Slather on some but butter over top of them and I’m sure even your kiddos will gobble them up!

Ingredients:

1 cup mashed banana
1 1/2 cups butternut squash puree
1/2 cup honey
1/4 cup melted coconut oil
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
2 cups gluten free 1:1 flour blend
1/3 cup chocolate chips

Instructions:

Preheat oven to 375°F and line a 12 hole muffin tin with liners. Set aside.
In a large bowl, combine mashed banana, butternut squash puree, honey, and oil. Mix well.

Add remaining ingredients except chocolate chips to the bowl and mix until all of the ingredients are well incorporated.

Fold in chocolate chips, if using.

Portion out the batter into the prepared muffin tin and top with extra chocolate chips if desired. Makes 10-12 muffins.

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.

Enjoy!!!!

@solefulyinliving ✌️