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Chocolate Squash Muffins

November 29, 2017 by Lindsay 21 Comments

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These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

Hi friends!

Allow me to introduce you to the newest muffin recipe obsession in our house. These Chocolate Squash Muffins have been a big hit lately, both with the kiddos and with the husband. We’d gotten into the habit of buying a box of chocolate muffin mix every time we were at the store over the past month, so that Squish and I could “make muffins for daddy”. But honestly, they were pretty high in sugar and really more like a cupcake in my opinion.

So I took it upon myself to give homemade chocolate muffins a try. And they turned out great! This was also part of a quest to 1) get my kids to eat more veggies and 2) create a recipe that included squash that my husband approved of.

Chocolate Butternut Squash Muffins

These muffins have just a few ingredients and are so easy. They do require a little planning since you need to roast the squash…but that’s super hands-off and can really be done any time. I use butternut squash and just slice it in half, scoop the seeds and roast it cut side down on a foil-lined baking sheet at 400 degrees F for 25-30 minutes or until it’s super soft and easy to pierce with a fork or knife. You could probably steam the squash if you were in a hurry!

I think these work best with squash. Sweet potato would probably also work well. I also tried with pumpkin. They’re slightly more crumbly but still worked fine!

These muffins are not overly sweet. If you want them extra sweet, increase the amount of sugar. I also tried these with both vegetable oil and melted butter and both worked fine.

Toddler eating Chocolate Squash Muffin

I make these in a bowl and just mash the squash really well with a fork…but you may still have a few small chunks of squash in your muffins. If you want them totally smooth, you can mix the ingredients up in a blender.

Here’s how you make them:

Print

Chocolate Squash Muffins

These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

★★★★★

4.7 from 3 reviews

These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

  • Author: Lindsay
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: Makes approx 10 muffins 1x
Scale

Ingredients

  • 1 cup mashed roasted squash (I use butternut)
  • 1 egg
  • 1/3 cup oil (i use vegetable oil, or you can use 6 Tbsp melted butter)
  • 1/3 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 cup white whole wheat flour
  • 2/3 cup chocolate chips

Instructions

Combine squash, egg, oil and sugar in a bowl and mix well. 

Add cocoa powder, baking soda and flour and stir until just combined. 

Mix in chocolate chips. 

Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.

Notes


Did you make this recipe?

Tag @theleangreenbean on Instagram

Pretty easy right? Hope you guys enjoy these!

kid eating chocolate butternut squash muffin

Squish had a great time helping me with my photo shoot for these. And I promise you’d never know there’s squash in these!

These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

[clickToTweet tweet=”Pack some extra veggies into snack time with these kid-approved Chocolate Squash Muffins!” quote=”Pack some extra veggies into snack time with these kid-approved Chocolate Squash Muffins!”]

Let’s chat:

Have you ever baked with squash?

Enjoy!
–Lindsay–

 

Filed Under: Baked Goods, Breakfast, Snacks

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. Sheri says

    November 29, 2017 at 10:23 AM

    Love your recipes. Question – could a banana or apple sauce increase the sweetness? If so, do I need to decrease oil/butter?

    Can you tell I’m new at this? Yes, at 50 I’ve finally decided to cook/bake!

    Reply
    • Lindsay says

      December 3, 2017 at 9:34 AM

      You could try adding some applesauce or banana but you might need to add a bit more flour or i think they’ll be too moist.

      Reply
  2. Allison Gilpatrick says

    November 30, 2017 at 12:23 PM

    Can’t wait to try these – we just demolished a batch of your pumpkin gingerbread muffins. The only veggie I can get my 2-year old to eat at this point is sweet potatoes, so I’m always looking for ways to sneak them in!

    I also wanted to note – I had my son help me make your Easy Banana Oat Bars a few weeks ago. I think he enjoyed it! I used natural peanut butter and the consistency of the final product wasn’t quite right, but he had fun helping to mash the bananas and stir it all together. I’ve been enjoying the posts and Insta-stories about you cooking with Squish because it’s inspiring me to involve my son a little more in something I spend so much time on (cooking)! Thanks!!

    Reply
  3. Hope says

    December 20, 2017 at 12:44 PM

    Do you think I could add zucchini to this as well and they would still come out good?

    Reply
    • Lindsay says

      December 20, 2017 at 12:47 PM

      as long as you squeeze the excess moisture out, i think it should work well!

      Reply
  4. Anel says

    December 22, 2017 at 12:33 PM

    DO you thinks steamed butternut squash will work just as well as roasted Squash? Thanks!

    Reply
    • Lindsay says

      December 23, 2017 at 8:34 AM

      yep!!

      Reply
  5. Andraea says

    December 25, 2017 at 10:28 PM

    have you tried to freeze these or think they would be okay in the freezer for a short while?

    Reply
    • Lindsay says

      December 31, 2017 at 9:18 AM

      i haven’t tried but i think they would be!

      Reply
  6. Shape That Bod says

    January 22, 2018 at 4:06 AM

    Wow! I like the twist of this recipe. Instead of purely carb-rich muffins, a healthy beta-carotene rich squash is added. It’s both good for kids and adults!

    Reply
  7. Maia says

    February 5, 2018 at 12:36 PM

    last night I popped the squash in the oven, scooped it out and had it ready. I threw the ingredients in a blender this morning and the house smelled amazing when the kids woke up. Once my girls were eating their yummy breakfast treat, I told them them the muffins had squash– they didn’t believe me! I know this will become a new family favorite. My girls gobbled them up with only 1/4 cup chocolate chips.

    Reply
    • Lindsay says

      February 5, 2018 at 4:15 PM

      so glad to hear they were a hit!!

      Reply
  8. Colleen says

    March 7, 2018 at 10:08 AM

    Hi Lindsay,
    Do you think these will Freeze well? Trying with a can of pumpkin I have and might double the recipe to use the whole can.
    Thanks!

    Reply
    • Lindsay says

      March 7, 2018 at 10:11 AM

      i haven’t tried freezing them yet but I think it would work!

      Reply
  9. Marci says

    January 19, 2019 at 6:49 PM

    I just made these for my kids and they loved them. Do you ever add flax seeds to this?

    Reply
    • Lindsay says

      January 21, 2019 at 7:39 AM

      i add a few Tbsp of flax to almost all my muffins!

      Reply
  10. HannahB says

    March 26, 2019 at 9:30 PM

    I like these a lot! They are a treat that I don’t feel guilty about! I like coconut oil instead of vegetable oil.

    ★★★★★

    Reply
  11. Jos says

    June 19, 2019 at 9:38 PM

    My 2 year old daughter has had these 5 times now and every time she says “wwwwwoooooowwww!” I love that they don’t taste too sweet. My husband likes that you can’t taste the squash lol. A family pleaser for sure! I have frozen them and they freeze great. I also substituted a few chocolate chips for some salted caramel chips for a treat and they go really well.

    ★★★★★

    Reply
    • Lindsay says

      June 19, 2019 at 9:42 PM

      so happy to hear it!

      Reply

Trackbacks

  1. 30 After-School Snack Ideas says:
    July 31, 2018 at 9:54 AM

    […] Chocolate Squash Muffins  […]

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  2. Veggie Corn Muffins says:
    November 5, 2018 at 10:30 AM

    […] Chocolate Squash Muffins […]

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Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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