Happy National Muffin Day! What's your favorite type of muffin? I'm partial to blueberry, but these dark chocolate muffins might just become a new favorite. They're gluten-free and dairy-free, but that doesn't mean they're lacking in flavor or texture. In fact, these muffins are rich and cakey, thanks to a secret ingredient. Can you guess what it is?
It's kabocha squash!
If you've ever had a pumpkin muffin, this recipe will be familiar to you. The puréed squash helps keep the muffins from becoming dry. You don't really know it's there, as the kabocha quietly blends in with the other ingredients, but it lends this morning treat some moisture and a little boost of veggie power.
The author makes a point to recommend using fresh squash purée instead of the canned variety: "I have to say that every time I use fresh as opposed to canned purée, I find the resulting texture one that can't be beat. It's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy." If you can't get your hands on a kabocha squash, you can sub in butternut, acorn, or pumpkin. And if you really don't want to roast squash, scoop out the flesh, and then purée it before making muffins, you can always use the canned variety.
To make the muffins you simply add the dry ingredients (brown rice flour, coconut sugar, almond flour, raw cacao powder, baking powder, baking soda, and sea salt) to the wet ingredients (almond milk, coconut oil, kabocha purée, eggs, and vanilla extract) a little at a time until combined. After stirring in the chopped dark chocolate, pour the batter into the wells of a muffin tin, garnish with some almond flour and cacao nibs, and then throw them in the oven to bake.
These muffins make the perfect on-the-go breakfast. They're filling and wholesome and just a little bit decadent. Because, let's face it — we could all use a little chocolate in the morning, right?
→ Get the Recipe: Dark Chocolate Kabocha Muffins from Dolly and Oatmeal