Makes 12 muffins
- 1 3/4 cups whole-wheat flour (you can use a combination of white and whole wheat!)
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 tbs. fresh rosemary, chopped
- 1/2 cup unsweetened vanilla almond milk (or plain)
- 1 cup butternut squash puree (*see note)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup mini dark chocolate chips
Place the oven rack in the middle of the oven and then preheat to 350°F. Line a 12 cup muffin tin with parchment liners.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt and the fresh rosemary.
In a large bowl whisk together the almond milk, squash puree and maple syrup. Add the melted coconut oil and mix it well so it’s all combined. Add the dry ingredients and the chocolate chips to the bowl and stir until all the flour disappears; do not over mix. The batter will be thick. Spoon the batter into the muffin tins.
Bake on the middle shelf for 23-25 minutes, or until an inserted toothpick comes out dry. Freezes well.
To make butternut squash puree, peel, cut and cube the squash. Toss with a bit of olive oil (I like adding fresh rosemary too) and roast for about 45 minutes at 375°F. This can be done ahead of time, or you steam/boil the butternut squash. To make the puree, put 1/2 the roasted squash in a food processor, or any type of mini processor, add 1/4 cup of water and pulse until the squash becomes pureed. You can also freeze leftover puree.