Double Chocolate Chip Muffins with Butternut Squash

Gluten-Free Double Chocolate Chip Muffins

In January, I eliminated sugar for the month – even natural sweeteners like maple syrup, honey and coconut sugar. The combination of too much dark chocolate and umpteen impromptu baking sessions on weekday afternoons left me feeling like sugar had become more of a habit than a treat.

So, my month of sugar-living began on January 1. It was hard at first, because while I craved sweets to some extent it was more about the comfort and the pattern of hunkering down with a few squares of dark chocolate and Netflix. I found new habits to occupy my mind – I took up knitting again, read books and coloured in my grown-up colouring book.

By the time February 1 rolled around, I didn’t need a treat but I wanted to have some fun. And so I celebrated by cradling my mixing bowls and dusting off my baking pans to create a healthful, lightly sweetened treat using a winter favourite: butternut squash. That’s how these double chocolate chip muffins were born.

Winter squashes are plentiful at this time of year and are packed with the immune-boosting and anti-inflammatory nutrients we need right now, particularly if you have digestive issues. Of course, butternut squash is fabulous in soups, dips, salads, and if you’ve never tried it in smoothies or savory crumbles – well, you must. But it’s also incredibly delicious in baked goods while adding a boost of nutrients and fibre.

If you think butternut squash sounds kind of weird in a chocolate chip muffin, we’re all well accustomed to eating pumpkin pie, pumpkin muffins, pumpkin cookies, pumpkin scones and pumpkin spice lattes. So why should using butternut squash be strange?

It’s not. It’s freaking delicious.

Now, this muffin batter isn’t overly sweet on its own. There’s only 1/3 cup of coconut sugar in the entire recipe, which allows the chocolate-y flavour to shine through. The dairy-free chocolate chips add an extra pop of sweetness; feel free to toss in more than 1/2 cup as there can never be too many chocolate chips in a treat.

And that’s a fact.

Gluten-Free Double Chocolate Chip Muffins with Butternut Squash

4.5 from 2 reviews
Double Chocolate Chip Muffins with Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffin
Serves: 12 muffins
Ingredients
  • 1 cup brown rice flour
  • ½ cup soghum flour
  • ½ cup arrowroot flour
  • ½ cup cacao powder or cocoa powder
  • ⅓ cup coconut sugar
  • 2 tbsp ground flax seeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla powder (or 1 tsp vanilla extract)
  • 1 cup + 2 tbsp coconut milk
  • 1 cup butternut squash puree
  • ¼ cup coconut oil, melted
  • ½ cup dairy-free chocolate chips (heap the cup!)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flours, cacao, sugar, ground flax, baking powder, baking soda and vanilla powder.
  3. In a small bowl, blend the coconut milk, squash puree and coconut oil.
  4. Add the wet ingredients to the dry and stir until everything is incorporated. Fold in the chocolate chips.
  5. Line a 12-cup muffin tin with paper liners, or grease them well. Fill the cups with the muffin batter.
  6. Bake for 30-35 minutes, until a toothpick inserted comes out clean.

 

6 Responses to Double Chocolate Chip Muffins with Butternut Squash

  1. Bethany @ athletic avocado February 15, 2017 at 5:31 am #

    These muffins look oh so chocolatey and delish! Just what I’m craving at breakfast time!

  2. Laurel February 15, 2017 at 5:30 pm #

    Hi Sondi, These muffing look AMAZING! I am a sucker for anything chocolate, so you can bet I will be giving these a try!

    • Sondi February 15, 2017 at 6:20 pm #

      Thank you, Laurel! I’m with you – chocolate is definitely one of my favourite food groups.;)

  3. Kathern February 18, 2017 at 11:39 am #

    I can’t wait to try these Sondi! What a great recipe! My dad was just diagnosed with early stages of prostate cancer and I’m trying to make him some recipes that he’ll enjoy as he shifts his diet!

  4. Anna Wright March 13, 2017 at 10:34 pm #

    Love the smell wow amazing cooking well done. Made it for a get together and everyone loved it. Would not change a thing. Thank you for posting.

    • Sondi March 14, 2017 at 9:16 am #

      So glad you loved these as much as I did!