fbpx
Select Page

 

PREP 15 MIN · COOK 20 MIN
DF · EF · GF · V
INGREDIENTS

SERVINGS 12

  • 300g butternut squash peeled & diced (or use 14oz unsweetened canned pumpkin puree)
  • 12 cup (125ml) maple syrup (honey or rice malt syrup)
  • 1 cup (250g) Greek yogurt (or dairy-free alternative)
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 12 tsp ground nutmeg
  • 14 cups (150g) buckwheat flour
  • 12 cup (50g) vanilla protein powder (or natural protein powder)
  • 1 tsp baking powder
  • 100g dark chocolate chips
METHOD
This method is based on 12 servings
  1. Preheat oven to 320°F and line a 12-hole muffin tin with muffin cases.

     

  2. Skip this step if using pumpkin puree, otherwise place squash in a microwave-safe bowl, cover and cook on high for 3 minutes until squash is tender. Alternatively, place in a steamer over a saucepan of simmering water, covered, for 5-10 minutes until tender. Spread on a baking sheet or plate to cool slightly.

     

  3. Blend squash or pumpkin puree with maple syrup until smooth.

     

  4. Add yogurt, eggs, cinnamon and nutmeg and blend until combined. 

     

  5. Add flour, protein powder and baking powder and pulse until just combined. Mix through half the chocolate chips.

     

  6. Divide batter between muffin cases and scatter over remaining chocolate. Bake for 20 minutes or until cooked.

     

    Store muffins in an airtight container for 3 days or frozen for 1 month.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 755
Energy (cals) 181
Protein 7.6g
Fat 6.1g
Sat. Fat 3g
Carbs 22.9g
Sugar 13g
Fiber 2.8g
X