Banana Chocolate Chip Squash Muffins


  • 3 medium ripe bananas
  • 3 eggs, room temperature
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/3 cup almond butter plus ¼ c. almond butter, divided
  • 1/3 cup Dr. Cowan’s Garden Winter Squash Powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup dark chocolate, chopped


  1. Preheat oven to 350 degrees. Line a 12-pan muffin tin with paper liners.
  2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and 1/3 cup almond butter until fully combined.
  3. 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.
  4. 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.
  5. Bake for 20 to 25 minutes, till a toothpick inserted into the center comes out clean.
  6. Allow to cool for about a half hour before eating.


See also:  Ashitaba-Cacao Chunks Recipe