Double Chocolate Squash Muffins with ancient grain flour
Einkorn ancient grain flour
raw cacao powder
aluminum free baking powder
melted virgin coconut oil
organic whole milk yogurt
or sour cream
organic unsweetened applesauce
pure vanilla extract
I left peels on and used a cheese grater, but a food processor would work too
dark chocolate chips
divided (I like Guittard or Enjoy Life brands)
Preheat oven to 350 degrees and line a 12-cup muffin tin with muffin/cupcake liners.
In a large bowl, whisk together the dry ingredients (flour through salt).
In a medium bowl, whisk together wet ingredients (eggs through vanilla).
Add wet ingredients to dry and stir until just moistened. Fold in squash and 3/4 cup of chocolate chips.
Pour batter into lined muffin tin. Sprinkle remaining 1/4 cup chocolate chips on top (approx 1 tsp per muffin).
Bake 15 min or until toothpick just comes out clean. Do not overbake!
These freeze and defrost well for a quick and healthy treat.