Butternut Squash and Chocolate Muffins.

MurmuresReviews(1)
Deborah G.: "These are tasty dairy-free muffins. They also pro…" Read More
9Ingredients
510Calories
40Minutes

These muffins will soon be an autumn favorite. Featuring the harvest flavor of butternut squash, these no dairy free muffins are made with almond milk and chocolate chips. You can also add chopped nuts for an added nutty texture and flavor.

Ingredients

  • 1 cup butternut squash (mashed)
  • 1 1/2 cups unbleached flour
  • 1 cup oats
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1/3 cup brown sugar
  • 2 egg whites (beaten)
  • 160 milliliters almond milk
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, mix flour, oats, baking powder, and baking soda.
  3. In another bowl, mix squash puree, brown sugar, egg whites, and almond milk. Add the flour mixture, and stir in the chocolate chips.
  4. Mix well.
  5. Pour the mixture into 8 to 10 small muffin molds.
  6. Bake for 25 minutes.
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NutritionView more

510Calories
Sodium67%DV1600mg
Fat15%DV10g
Protein31%DV16g
Carbs31%DV94g
Fiber32%DV8g

PER SERVING *

Calories510Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat4g20%
Trans Fat
Cholesterol
Sodium1600mg67%
Potassium520mg15%
Protein16g31%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate94g31%
Dietary Fiber8g32%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Deborah G. 12 Jul 2015
These are tasty dairy-free muffins. They also provide a fun way to introduce my children to squash. I added some finely chopped walnuts, which worked well with the other ingredients.