Banana Squash and Dark Chocolate Muffins

These muffins will disappear quickly!

Wholesome muffin recipe prepared with baked squash and hemp seeds

These squash and banana muffins are a staple in our household. They are very nutritious and perfect for an on-the-go snack or breakfast! Also prepared with cocoa, ground flax seeds, gluten free flour, and vegan dark chocolate chips. Gluten-free, vegan, high in fiber and protein, made with love, a winning recipe for sure!

Wholesome muffin recipe with baked squash and hemp seeds

Makes 12 muffins

Ingredients

2 cups gluten-free flour

1 teaspoon xanthan gum if your flour does not already contain it

2 teaspoons baking powder

2 teaspoons baking soda

A pinch of salt

1 medium overripe banana, mashed with a fork

1 cup baked squash*, cooled

½ cup of extra virgin olive oil or avocado oil

1/4 cup unsweetened applesauce

1 ½ cup unsweetened almond milk

½ cup maple syrup

2 teaspoons pure vanilla extract

1 teaspoon cinnamon

1/3 cup hemp seeds

1/4 cup cocoa powder

1/4 cup ground flax seeds

½ cup (or more to taste) vegan dark chocolate chips

* To prepare baked Butternut squash

1.     Preheat oven to 375 degrees F.

2.     Using a large, sturdy knife, cut your butternut squash in half lengthwise.

3.     Scoop out the seeds and stringy bits from each half and discard.

4.     Brush with olive oil, coating the entire surface of the squash flesh. Then lay cut-side down on to a parchment lined baking sheet.

5.     Roast in the oven for approximately 45-60 minutes, or until soft, and fork-tender.

6.     Remove from oven and allow to cool. Scoop flesh from the skin. You can freeze your squash puree in an airtight container and use as needed in your favorite recipes.

Banana squash muffins with dark chocolate centers

Muffins

Instructions

1.     Preheat the oven to 375°F. Grease a 12 cup muffin tin.

2.     Whisk the dry ingredients (leave out the dark chocolate chips) in a bowl.

3.     Thoroughly combine all the wet and dry ingredients and add half of your chocolate chips.

4.     Evenly divide the batter among the 12 muffin cups. Decorate your muffins with the leftover chocolate chips.

5.     Bake until the muffins are browned and a toothpick comes out clean, 25-30 minutes.

6. Leave to cool on a rack and enjoy!

These muffins can be frozen, at room temperature, they will keep for about 4 days.

Squash and banana muffins made with cacao and dark chocolate chips

Discover my entire selection of plant-based recipes here.

Have you tried my black bean brownie recipe?