Healthy Butternut Squash Muffins with Chocolate Chips

5 from 2 votes

A simple wholesome chocolate chip muffin turned healthy. These Chocolate Chip Butternut Squash Muffins are gluten free and loved by all!

Prep Time10

Cook Time15

Rest Time20

Total Time45

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: muffins

Preheat oven 375 F. Prepare a muffin tin with cooking spray.
In a food processor or blender, add bananas, egg whites, coconut oil, maple syrup and butternut squash. Process until wet ingredients are smooth.
Next add the 2 flours, cinnamon, ginger, nutmeg and salt to the food processor or blender. Process until smooth.
Transfer the ingredients to a mixing bowl. Add the oats and chocolate chips and fold into the batter.
Spoon the batter into the muffin cavities 3/4 of the way full.
Bake 15 minutes. Remove from the oven and cool in the pan 5 minute before transferring to a baking rack to cool another 15 minutes before eating.
Store muffins in the refrigerator up to 1 week or freezer up to 60 days.

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Transfer your muffins to a cooling rack after cooling for five minutes in the pan after removing them from the oven. This will prevent tough or overcooked muffins.
Don't like chocolate chips? You can swap them for dried cranberries or raisins instead.

Use muffin liners or spray your pan well. Both of these options are ideal to prevent sticking.

Sprinkle some chocolate chips on top of the muffins right before baking if you want the chocolate chips more visible.

Make sure you measure your flour properly to avoid tough or dry muffins.