With the upcoming
winter months, why not add butternut squash to these muffins that not only adds
moisture but also adds a healthy dose of vitamin A and vitamin C! I don’t know
about you, but I’ll happily consume fudgey chocolate muffins than have an added
benefit of germ fighting vitamins! Replacing the butter with butternut squash
also helps keep the fat content down to only 4.1g per muffin. Win-win!
Ingredients
1 egg
½ cup unsweetened
almond milk
½ cup canned
butternut squash
2 scoops ARO
chocolate whey protein powder
½ cup brown rice
flour
¼ cup unsweetened
cocoa powder
½ cup xylitol
1 teaspoon baking
powder
¼ cup chocolate chips
Method
1. Preheat oven to 350 degrees F. Place 10 silicone muffin
liners on a sheet pan and set aside.
2. Whisk together egg, almond milk, and butternut squash in
a large mixing bowl until smooth.
3. To the mixing bowl, add protein powder, rice flour, cocoa
powder, xylitol, & baking powder. Whisk until smooth.
4. Evenly spoon batter into each muffin liner, filling each
about 2/3 full.
5. Top each muffin with chocolate chips.
6. Bake in the oven for 18-22 minutes minutes. Let cool then
enjoy!
*Store muffins in the fridge for up to 3 days. When ready to
enjoy, simply reheat them in the oven on low temperature or heat them in the
microwave for 15 seconds.
Makes 10 servings
1 serving is 1 muffin
Macros for 1 serving
127 calories, 6.9g
protein, 22.7g carbs, 4.9g fat, 4.1g sugar, 1.8g fiber
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