Chocolate Chocolate Chip Muffins – Gluten Free, Grain Free, Dairy Free, Nut Free, Paleo and School Safe!
Cullen woke up at 6am (not unusual) asking to make chocolate muffins (also not unusual)… so, I did what any sane, clear-headed, not sleep deprived mom of 3 under 5 would say… “Sure! Let’s do it!” He sprinted into the kitchen, and I hobbled in after him, rubbing the sleep from my eyes.
I wanted to make these chocolate muffins healthy enough to eat for breakfast, school safe for my kids to pack in their lunch boxes and gluten free for my daughter. That didn’t leave a lot of options for ingredients! But we got creative, and they came out delicious! Fudgey, chocolatey, indulgent yet healthy. We filled them with protein, fiber and even a secret ingredient – squash! – for some hidden veggie power!
These double chocolate muffins make a perfect grab and go breakfast, a dessert or even a school safe birthday treat!
Ingredients:
- 1 cup squash or pumpkin puree or roasted (I used roasted butternut squash)
- 2 eggs
- 1 cup nut butter or sunflower seed butter
- 1/2 cup unsweetened cocoa powder to cacao powder
- 3/4 cup maple syrup
- 2-3 tbsp honey
- 3 tbsp coconut oil
- 1 tsp baking powder
- 3-4 tbsp flax seeds
- 3-4 tbsp chia seeds
- optional: 3-4 tbsp protein powder (I used hemp protein)
- 1/2 cup mini dark chocolate chips (reserve a few tbsp for toppings)
Instructions:
- preheat oven to 350 degrees
- put all ingredients in your blender (I used my vitamix) except the chocolate chips. blend until fully combined and smooth.
- fold in most of the chocolate chips, reserving a few tbsp for toppings.
- divide evenly into 12 lined or greased muffin tins.
- top with remaining chocolate chips
- bake for ~25 mins until cooked through.
- cool and ENJOY!
