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.

- 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.