The decadence of chocolate meets the potassium enriched butternut squash, acorn squash, and sweet potato. Balanced with the main ingredient, zucchini, and sweetened with the fiber rich dates, these muffins beg you to have more than one with a nice cold glass of your favorite milk. Vegetarian and dairy free they are sure to be a playdate favorite. Remember the extra squash puree from the Galette? This recipe is the perfect place for it, adding a natural sweetness, moisture, and potassium. Can I tell you how wonderful it is to have an inventive friend who is also a registered dietitian? It’s pretty awesome. Not only do I have a kindred spirit in opinions outside the kitchen, she also understands the demands of shifts in appetites that come with twin personalities. Chocolate for breakfast? Chocolate for snack? Now you can say yes when they make what seems an absurd request. I paired the muffin with 1/2 cup of sliced strawberries and 1/4 cup of slivered almonds for an easy breakfast treat.
- 3/4 cup whole wheat flour
- 3/4 cup oat flour (food processed oats or whole quick oats)
- 6 dates, pitted, pureed
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1 cup squash puree (a canned squash, yam, or pumpkin puree works great or you can make your own, see recipe below)
- 1/4 cup coconut oil, refined
- 1/2 cup carrot juice
- 1/2 teaspoon vanilla
- 1 1/2 cup zucchini, diced or ground in a blender
Preheat the oven to 350F (177C). Combine the dates, squash, coconut oil and room temperature carrot juice and puree until smooth. In a separate bowl mix whole wheat flour, oat flour, cocoa powder, baking soda, salt, and cinnamon. Add the wet ingredients to the dry mixture and mixed well.
Bake for 15 to 20 minutes using a cake tester to ensure doneness. Allow to cool on a wire rack. Store at room temperature for 3 to 5 days or refrigerated up to seven days.
To prepare Squash Puree
- 1 butternut squash
- 1 acorn squash
- 3 sweet potatoes
- 2 tablespoons carrot juice
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, roasted ground
- 1/8 teaspoon cloves
- 1/4 cup agave syrup
Preheat the oven to 350F(176C). Prepare the squash puree. Peel sweet potatoes and rinse well with water. Slice in half, length wise and rub in olive oil and sprinkle with sea salt. Cut butternut squash and acorn squash in half and remove the seeds. rub the outer skin and inner flesh with olive oil, sprinkling with sea salt if desired. Roast all three vegetables at 350F (176C) for approximately 1 hour or until fork tender. Allow to cool completely to the touch before handling. Once cool, peel outer skin away from the squashes and cut into chunks and place in a bowl. Cut sweet potatoes into chunks and add to bowl. Add carrot juice, agave syrup, and puree until smooth. If desired, the filling can be passed through a fine mesh sieve or strainer with a whisk. I chose to use my immersion blender and did not strain.
Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.