Flourless Chocolate Chip Mini Muffins
These mini muffins are so cute, with muffin tops that look like cookies and tiny bite-size bases. But they are also loaded with a healthy dose of butternut squash and contain no flour, no dairy, and no refined sugars, making these muffins both tasty and good for you!
Yield: approx. 18-20 mini muffins
Difficulty Level: Easy
Prep Time: 10 minutes
Steaming squash: 20 -25 minutes
Cooking Time: 18-20 minutes
Ingredients
1 cup *butternut squash puree
1/2 cup almond butter
1/3 cup maple syrup
1 egg
2 1/2 tablespoons mini chocolate chips (1 tablespoon used for topping)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon pumpkin spice seasoning
1/4 teaspoon salt
Instructions
Heat oven to 350F.
Line a mini muffin tin tray with mini cupcake liners. If not using liners, lightly grease the tin with cooking spray or coconut oil.
Add all ingredients and 1 1/2 tablespoons chocolate chips in a medium-sized bowl. With a large fork, whisk the ingredients into a batter. Fill each muffin tin about 3/4 full with a small ice cream scoop. Repeat until all batter is used. Sprinkle the remaining 1 tablespoon of chocolate chips onto each muffin.
Bake for about 18-20 minutes. Check for doneness by inserting a toothpick in the center. If it comes out dry, remove the tray and allow it to cool for about 20 minutes; otherwise, bake another 2-3 minutes.
After the cooling period, gently remove each muffin by inserting a knife down one side and gently lifting it up to remove it. Place on a wire rack and allow it to cool completely before storing in an airtight container, otherwise, muffins are ready to indulge in!
TIPS:
If steaming your own squash, cut a small squash lengthwise into half, remove the seeds, and peel off the skin. Then, chop into equal sizes for even cooking. Place into the steamer and steam till it can be easily mashed; approx. 20-25 minutes. Transfer to a bowl and mash with potato masher. Allow it to cool. Puree is now ready to use.
Readily available cans of squash puree will cut down prep time.
Readily available pumpkin puree can also be easily substituted.
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