Add something sweet to your weekend baking with these Banana Chocolate Squash Muffins. Ripe bananas, almond butter, and dark chocolate come together with Dr. Cowan’s Garden Winter Squash Powder, with an extra spoonful of almond butter tucked into the center of each muffin.
Preheat oven to 350 degrees. Line a 12-pan muffin tin with paper liners.
In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and 1/3 cup almond butter until fully combined.
Sift together the Squash Powder, baking soda, baking powder and salt and add to the wet ingredients. Mix well and fold in the chocolate chunks.
Add a heaping tablespoon of batter to the bottom of each muffin cup. Add a teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly among the muffin cups.
Bake for 20 to 25 minutes, till a toothpick inserted into the center comes out clean.
Allow to cool for about a half hour before eating.
