Gluten-Free Dark Chocolate Coffee Muffins
- 2 eggs
- 1/2 cup full-fat milk
- 1/2 cup cooked butternut squash
- 2 cups almond flour
- 1/4 cup tapioca flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1/4 cup instant coffee
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
- In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
- In a large bowl, combine remaining ingredients through salt.
- Add wet ingredients to dry mixture. Stir until well-combined.
- Fold in chocolate chips, if using.
- Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
- Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool about 10 minutes before serving.
- Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
- You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
- Use canned butternut squash for quicker muffin prep.
- You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
- For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter
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