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Double Chocolate Squash Muffins with ancient grain flour
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Author
Dena Norton
Ingredients
1 1/4
cup
Einkorn ancient grain flour
1/2
cup
raw cacao powder
3/4
tsp
baking soda
1/4
tsp
aluminum free baking powder
1/2
tsp
sea salt
2
pastured eggs
1/4
cup
melted virgin coconut oil
1/4
cup
organic whole milk yogurt
or sour cream
1/4
cup
organic unsweetened applesauce
1/3
cup
raw honey
1
tsp
pure vanilla extract
1 1/2
cups
shredded squash
I left peels on and used a cheese grater, but a food processor would work too
1
cup
dark chocolate chips
divided (I like Guittard or Enjoy Life brands)
Instructions
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!
Notes
These freeze and defrost well for a quick and healthy treat.