Make and share this Butternut Squash Chocolate Chip Muffins recipe from Food.com.
Provided by dawetl
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Spray muffin tins with low-fat cooking spray or line with cupcake papers.
- In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
- In large bowl, whisk together all dry ingredients.
- Add wet ingredients to dry and mix until combined.
- Put into muffin tins .
- Bake 20 to 25 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #breakfast #lunch #snacks #easy #chocolate #grains #dietary #pasta-rice-and-grains #taste-mood
You'll also love
Matlhebo Moyo
[email protected]Overall, I really enjoyed these muffins. They were moist and fluffy, and the chocolate chips and butternut squash gave them a unique and flavorful twist.
Sami Hagos
[email protected]These muffins are a bit time-consuming to make, but they are worth the effort. They are so moist and flavorful, and the chocolate chips and butternut squash give them a unique and delicious flavor.
Prem Ruchal
[email protected]I made these muffins with gluten-free flour and they turned out great! They were a bit more crumbly than the muffins made with regular flour, but they were still very good.
Petrusssian
[email protected]These muffins are a great way to use up leftover butternut squash. They are moist and flavorful, and the chocolate chips make them a hit with kids and adults alike.
David Bolton
[email protected]I love the unique flavor of these muffins. The butternut squash gives them a subtle sweetness and the chocolate chips add a touch of richness. I will definitely be making these again.
niko karabet
[email protected]These muffins were easy to make and they turned out great! I used a mini muffin tin and they were the perfect size for a quick snack or breakfast.
Ridoy Mamun
[email protected]I made these muffins with whole wheat flour and they were still very good. They were a bit denser than the muffins made with white flour, but they were still moist and flavorful.
Rahmat Hafezi (Rami)
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think next time I will reduce the amount of sugar by half.
Syedsufyan Shah
[email protected]I wasn't sure what to expect with these muffins, but I was pleasantly surprised! They were so moist and flavorful, and the chocolate chips and butternut squash were a great combination. I will definitely be making these again.
Sp joker Fake
[email protected]These muffins are amazing! I've made them several times now and they always turn out perfectly. They are so moist and fluffy, and the chocolate chips and butternut squash give them a unique and delicious flavor. I highly recommend this recipe!
Petrus Daughter
[email protected]I made these muffins this morning and they were a hit! My kids loved them and so did I. They are so moist and flavorful, and the chocolate chips add a nice touch of sweetness. I will definitely be making these again.
Abaasl Ali
[email protected]These muffins were absolutely delicious! They were moist and fluffy, with a perfect balance of sweetness and spice. The chocolate chips added a nice touch of richness, and the butternut squash gave them a unique and flavorful twist. I would definitel