Butternut choc mini muffins

SERVINGS 24 mini muffins | COOK TIME 15 minutes
  • Butternut choc mini muffins

    These muffins are a sneaky way to add veggies to your toddler's school snackbox! Loads of butternut and only a little bit of oat flour - these muffins are wheat free, diary free and contain no refined sugar. They can easily be made in a food processor/blender but you don't need one!

  • Ingredients

    +/- 2 cups cooked, mashed butternut (room temperature) (Usually it's one precut bag of butternut, cooked)

    ¼ cup melted coconut oil

    2 large eggs

    2/3 cup cacaopowder

    ½ cup + 4 tablespoons coconut sugar or xylitol for sugar free option

    1 teaspoon vanilla extract

    ½ cup oat flour (you can also make your own by blending rolled oats in Nutribullet, measure after blending)

    ½ teaspoon baking soda

    ¼ teaspoon salt

    1/3 cup dairy free chocolate chips (I used @nova.choc dairy and sugar free chocolate chips that you can buy online, or you can cut one of their slabs into chunks, or for mylk choc use @thechocolateyogi)

Instructions

Preheat oven to 180º C and grease a mini muffin pan.

I blend everything together in a food processor, super quick and easy. But you can also do the following:

In a large bowl, mash butternut squash until finely textured – a potato masher could work, I use a fork.

Stir in coconut oil and eggs, then sift in remaining ingredients (excluding chocolate chips).

Stir dry ingredients into wet until just combined, then add chocolate chips and stir again to evenly distribute.

Divide batter amongst mini muffin cups and bake for 15 minutes, or until just set in the centers.

Cool completely in pan or on a wire rack, then put muffins in an airtight container and store in fridge (or in the freezer - they defrost perfectly for school snacks or healthy treat)

I haven't tried these with a normal muffin pan - baking time will be longer

Ps. This is quite a dark choc muffin, so adjust sweetness according to taste

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