Muffins are so easy for grab-n-go breakfasts or snacks. I love that I can pack them with nutritious ingredients without compromising on flavor, but I hate that the ones we love the most are loaded with sugar. For years, I scoured the web looking for a muffin recipe that used dates instead of sugar for sweetness. Alas – I found this banana muffin recipe created by Pinch of Yum that hit the nail on the head! Since my oldest son is mildly allergic to bananas, I had to modify for our family (plus add a few superfoods!). With a few tries, I created a butternut squash chocolate chip muffin that my littles gobble up before I can get them to the table!
1 1/2 c gluten free oats, divided (1c, 1/2c)
1c pitted dates, not packed
1c mashed butternut squash (homemade or canned, plain butternut)
1/2c hemp seeds
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/4c enjoy life chocolate chips (optional)
1/2c chopped strawberries (optional) (these were soooo good!!)
1. Put all ingredients in food processor except (1 c of oats) and chocolate chips
2. Blend well.
3. Combine food processed ingredients, 1c of remaining oats and chocolate chips and any other add-ins such as strawberries
4. Scoop into silicone muffin cups, fill almost to the top.
5. Cook on 350ºF for 18-22 minutes. Insert toothpick and when it comes out clean they are done.