Chocolate Butternut Squash Muffins (Flourless)

These moist, fudgy Chocolate Butternut Squash Muffins are the perfect guilt-free treat! Naturally gluten-free and packed with wholesome ingredients, they’re ideal for breakfast, snacks, or dessert. You won’t even believe there’s a veggie hiding in there!

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Why You’ll Love These Muffins:

• No Flour, No Problem: Made with oats for a wholesome base.
• Sneaky Veggies: Butternut squash adds moisture and nutrients without overpowering the chocolate.
• Naturally Sweetened: Minimal refined sugar for a healthier treat.
• Freezer-Friendly: Bake a batch and enjoy anytime!

Ingredients You’ll Need:

For the Muffins:

• Cooked Butternut Squash Purée (1 cup) – The secret to a moist texture and natural sweetness.
• Rolled Oats (1 ½ cups) – Acts as the base instead of flour.
• Cocoa Powder (¼ cup) – For that deep chocolate flavor.
• Baking Powder (1 tsp) – Gives the muffins a light, fluffy texture.
• Baking Soda (½ tsp) – Helps them rise perfectly.
• Salt (¼ tsp) – Enhances the flavor.
• Eggs (2 large) – For structure and binding.
• Honey or Maple Syrup (¼ cup) – Natural sweetness.
• Greek Yogurt (¼ cup) – Keeps the muffins extra moist.
• Almond Butter (¼ cup) – Adds richness and healthy fats.
• Vanilla Extract (1 tsp) – A touch of warmth and flavor.
• Semi-Sweet Chocolate Chips (½ cup, plus extra for topping) – Melty pockets of goodness.

Tools You’ll Need:

• Blender or food processor
• Muffin tin with liners
• Mixing bowl
• Spatula

Let’s Make Chocolate Butternut Squash Muffins (Flourless)

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

Step 2: Blend the Oats
In a blender or food processor, blend the rolled oats until they form a fine flour-like consistency.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the butternut squash purée, eggs, honey (or maple syrup), yogurt, almond butter, and vanilla extract until smooth.

Step 4: Combine Dry and Wet Ingredients
Add the blended oats, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Stir until just combined. Fold in the chocolate chips.

Step 5: Fill the Muffin Tins
Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle extra chocolate chips on top for a melty finish.

Step 6: Bake
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool and Enjoy
Let the muffins cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Then, enjoy their fudgy goodness!

What to Serve with These Muffins:

• A warm cup of coffee or tea
• Fresh fruit or a yogurt parfait
• A drizzle of peanut butter for an extra treat

Tips for the Best Muffins:

• Use Ripe Butternut Squash: The sweeter the squash, the better the flavor.
• Don’t Overmix: Stir until just combined for fluffy muffins.
• Make Ahead: These muffins freeze well—perfect for meal prep!

Storing and Freezing:

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Frequently Asked Questions:

• Can I use pumpkin purée instead of butternut squash?
  Yes! Pumpkin works just as well and adds a similar texture.
• Is there a nut-free option?
  Substitute almond butter with sunflower seed butter for a nut-free version.
• Can I make these vegan?
  Yes! Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and dairy-free yogurt.

Conclusion:
These Chocolate Butternut Squash Muffins are proof that healthy treats can be indulgent too! Loaded with rich chocolate flavor and wholesome ingredients, they’ll become a household favorite. Don’t forget to leave a review and tag your photos online!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 190 | Protein: 6g | Carbohydrates: 22g | Fat: 9g | Fiber: 3g | Sodium: 160mg

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