Seasonal Muffins: Chocolate Chip Butternut Squash

On Tuesdays and Thursdays I start training clients in the early morning (7am early) through the afternoon. This Thursday was strange--I only had ONE client scheduled. Weird days come, but taking the extra available time to bake was very enjoyable. This recipe has been on my list for about two weeks but I kept eating the squash instead of saving it! =D

This seasonal muffin not only tastes amazing and melts in your mouth but it comes packed with impressive benefits.

• Buckwheat Flour

• Highly digestible protein, 6g per 1 cup

• Antioxidants

• Improves Heart Health

• Pumpkin Seeds

• Anti-Inflammatory Properties

• Heart Healthy

• Zinc for Immune Support

• Post Menopausal Support

• Flax Seed

• Rich in Fiber

• Digestive Health

• Support Weightless

• Post Menopausal Support

• Butternut Squash

• Antioxidants

• Reduce Inflammation

• Cancer Fighting

• Reduce PMS Symptoms

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Chocolate Chip Butternut Squash Muffins

Ingredients: DRY:

• 1 cup oat flour

• ½ cup buckwheat flour

• ½ cup pumpkin seeds

• ⅓ cup rolled oats

• ¼ cup chopped walnuts OR sunflower seeds (for nut free option)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

• ¼ teaspoon Himalayan salt WET:

• ½ ripe large banana

• 1 cup cooked and mashed butternut squash

• ¾ cup unsweetened almond milk

• ½ cup maple syrup* or honey

• 1 flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)

• 1 teaspoon vanilla

• OPTIONAL: 1 tablespoon coconut oil

• 1 cup Dark Chocolate Chips*

Directions:

1. Preheat oven to 350 degrees

2. In small bowl add 1tbsp flaxseeds (I used ground flaxseed) and 2 tbsp water and place to side (FLAX EGG)

3. In one large bowl add and mix together all the dry ingredients (excluding the chocolate chips)

4. In blender combine and pulse (up to 5x) the wet ingredients (excluding the chocolate chips). If you do not have a blender smash banana and squash very well before adding the remaining wet ingredients.

5. Add the wet ingredients into the dry ingredients and fold + stir until well mixed

6. Add in the dark chocolate chips*

7. In a non-stick pan spray to be safe! I use coconut oil spray

8. Bake for 28 minutes

*VEGAN: use maple syrup an be sure chips are dairy free

**YOU CAN USE ANOTHER ITEM IN PLACE FOR CHIPS SUCH AS FRUIT

original post from: Rise Shine Cook

http://riseshinecook.ca/blog/a-healthy-gluten-free-muffin-for-fall-gluten-free-and-vegan-blueberry-buckwheat-and-butternut-squash-muffins