Double Chocolate Fudge Muffins

 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!


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


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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