When I’ve had a tough week and need to unwind, or even when my week was fine, but I need some self-care time (as we millennials call it)–more times than not, I turn to muffins.
(That was a completely organic and unintentional, rhyming poem and I refuse to change it.)
Muffins are so easy, you almost have to TRY to not have a muffin turn out. As a result, they are the perfect vehicle for kitchen creativity. I’ve been toying more with veggies and beans in my muffins, so expect more of this ilk to come. I’m all about feeling healthy while relying on a muffin for emotional support. Enjoy.
Chocolate Squash Muffins
Ingredients:
- 1 cup cooked squash
- 2 very ripe bananas
- 1 egg
- 2 tbsp coconut oil
- optional: 1/4-1/3 cup date sugar or coconut sugar (I didn’t use, but some like it sweeter)
- 1/4 cup cocoa powder
- 1/2 cup rye flour
- 1/2 cup spelt flour (or whole wheat)
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup dark chocolate chips + a more for topping (I used Ghirardelli bittersweet)
Method:
In a food processor, blend together the squash, bananas, egg, oil, and sugar, if using. Pour mixture into a bowl. In a separate bowl, whisk together the dry ingredients. Add dry ingredients to squash mixture and mix until just combined. Fold in chocolate chips. Scoop into a greased muffin tin. I like to use coconut oil spray from Trader Joe’s. Should make about 10-11 muffins. Bake for 22 minutes or until the top springs back when touched.
