Moist and flavorful, these Butternut Squash Chocolate Chip Muffins are made with whole wheat flour, sweetened with whole cane sugar, and contain lots of butternut squash and dark chocolate chips.
Late last night, my sister and one of my good college friends rolled into town to spend a week with me. They live several states away and I don’t get to see them often, so my blog may be a little quieter than usual over this next week!
While they made the 14-hour drive yesterday, I had the opportunity to spend most of my day in the kitchen experimenting with some new baked goods. Since I knew there would be extra people this week to help us eat whatever I made, I whipped up a large batch of cookies, some muffins, and some sourdough sandwich bread. The cookies and bread turned out wonderfully and I will soon be sharing the recipes here. On the other hand, the poor blueberry muffins became blueberryless blueberry muffins because I forgot to put in the blueberries. I posted about this humorous occurrence on Instagram and was surprised at the number of people saying, “Been there, done that!” I guess I’m not alone in the universe after all.
Since yesterday’s muffins didn’t quite work out, I’m posting the recipe for these Butternut Squash Chocolate Chip Muffins today instead.
These muffins are among my very favorite breakfast foods. The butternut squash makes them incredibly moist and full of flavor, and they are made with whole wheat flour and sweetened with whole cane sugar. They are actually dairy-free as well, for those who may prefer or require some recipes with that option.
The muffin base in this recipe is very similar to my Chocolate Chip Pumpkin Pie Muffins, so feel free to check those out as well if you like.
Butternut Squash Chocolate Chip Muffins
- 2 1/4 cups cooked, mashed butternut squash
- 1 1/2 cups whole cane sugar (I use Sucanat)
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 2 cups whole wheat flour
- 1 cup unbleached, all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 cups dark chocolate chips
Preheat oven to 400 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups.
In a large bowl, mix butternut squash, whole cane sugar, eggs, olive oil, and applesauce until well combined. In a separate, smaller bowl, stir together flours, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients and mix just until blended.
Fill muffin cups 3/4ths full and bake for 15-18 minutes or until edges are golden brown and tops are slightly golden. Let cool in pan 5-10 minutes before removing to cool on wire racks.
~K in the Kitchen