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Description
These muffins will soon be an autumn favorite. Featuring the harvest flavor of butternut squash, these no dairy free muffins are made with almond milk and chocolate chips. You can also add chopped nuts for an added nutty texture and flavor.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup butternut squash (mashed)
- 1 1/2 cups unbleached flour
- 1 cup oats
- 1 1/2 Tbsp. baking powder
- 1 Tbsp. baking soda
- 1/3 cup brown sugar
- 2 egg whites (beaten)
- 160 mL almond milk
- 1/2 cup chocolate chips
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Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, mix flour, oats, baking powder, and baking soda.
- In another bowl, mix squash puree, brown sugar, egg whites, and almond milk. Add the flour mixture, and stir in the chocolate chips.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium1600mg67% |
| Potassium520mg15% |
| Protein16g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate94g31% |
| Dietary Fiber8g32% |
| Sugars25g |
| Vitamin A80% |
| Vitamin C15% |
| Calcium45% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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