Squash and chocolate muffins

Name: Squash and chocolate muffins
Prep time: 20 min
Total time: 90 min
Yield: 12
Ingredients: 50 g ground almonds; ½ tsp baking powder; ½ tsp sodium bicarbonate; 120 g chocolate chunks; 4 tbsp maple syrup; 1 ¼ dl almond drink; 2 eggs; 1 Butternut squash; 150 g rolled oats; 2 tsp cinnamon; ½ tsp nutmeg; ½ tsp gingerbread spice

desserts Baking sweet bake

Total: 1 hr 30 min. | Active: 20 min.

vegetarian, lactose-free, gluten-free

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These moist muffins are a real treat on chilly autumn days. The melt-in-the-mouth chocolate chunks go beautifully with the spices to deliver an irresistible taste sensation with every bite. These muffins are easy to prepare and are ideal as a breakfast or snack for all ages.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 12 pieces

Squash
1	Butternut squash (approx. 600 g)

Muffin batter
4 tbsp	maple syrup
1 ¼ dl	almond drink
2	eggs
150 g	rolled oats
50 g	ground almonds
2 tsp	cinnamon
½ tsp	nutmeg
½ tsp	gingerbread spice
½ tsp	baking powder
½ tsp	sodium bicarbonate
100 g	chocolate chunks

Topping
20 g	chocolate chunks

How it's done

Squash

Place the squash (unpeeled) on a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 220 °C. Remove the squash and allow to cool slightly. Reduce the oven temperature to 180 °C. Halve the squash, scoop out 150 g of the flesh, place in a bowl (see note).

Muffin batter

Add the maple syrup, almond drink and eggs to the bowl of squash, mix well. In a bowl, mix the oats with all the other ingredients up to and including the bicarbonate of soda, mix in the egg mixture. Add the chocolate chunks, mix. Transfer the batter to the prepared tray.

Topping

Scatter the chocolate chunks on top of the muffin batter.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

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