How to make
For these delicious and healthy butternut squash and chocolate muffins I used grated butternut squash, which I boiled in a small amount of water for 10-15 minutes, until it slightly softened and the water evaporated.
Of course, you can use boiled or roasted butternut squash puree.
I added the sesame tahini, honey, butter and sugar to the warm butternut squash puree. I stirred, until the sugar and butter melted and the mixture became homogeneous.
In another bowl, I beat the 2 eggs with a pinch of salt.
I added the butternut squash mixture to them.
Then I added the rice flour and oats. I mixed and finally added the cinnamon and baking powder.
I spread the mixture into muffin molds, which I had previously greased with a little oil.
First, I added 1 spoonful of the mixture. I placed a piece of chocolate in the center and covered it with the rest of the mixture.
I filled the molds almost to the top, because these muffins don't rise much, since they are gluten-free.
I only had 6 molds and I also made 1 small sponge cake.
I baked in a preheated oven at 360°F (180°C) for 30 minutes, until they were fully baked
Wonderful, aromatic and very tasty healthy muffins with butternut squash and chocolate, which are suitable for the whole family.
Enjoy!
