Watching the scale is for the birds. You can mind your waistline while still indulging a little here and there. These low-calorie muffins make it possible by substituting butter for butternut squash. (What? They both have ‘butter’ in them.) You’ll also use whole grain flour and chocolate protein powder to keep the treat light and fit. But honestly, it’s the layer of chocolate chips on top that will have you watching these like a hawk. Under your careful eye, not a single crumb of fudge muffin will fall to the ground.
Makes 10 muffins
Macros per cookie: 127 calories | 6.9 g protein | 22.7 g carbs | 4.9 g fat | 4.1 g sugar | 1.8 g fiber
Ingredients
1/2 cup canned butternut squash
1/2 cup unsweetened almond milk
1 egg
2 scoops ARO Natural Chocolate Whey Protein Iso
1/2 cup Vitacost Superfine Brown Rice Flour
1/4 cup Vitacost Organic Cocoa Powder
1/2 cup Vitacost Xylitol
1 tsp. baking powder
1/4 cup Vitacost Semi-Sweet Chocolate Mini-Chips
Directions
- Preheat oven to 350 degrees F and prepare a mini muffin pan with liners. You can also arrange silicone liners on a sheet pan.
- In a large bowl, whisk together butternut squash, milk and egg until smooth.
- Add protein powder, rice flour, cocoa powder, xylitol and baking powder to bowl. Whisk until smooth and well combined.
- Spoon batter into each muffin liner, filling each about 2/3 full. Repeat for about 10 muffins.
- Sprinkle chocolate chips on top of batter.
- Bake 8-22 minutes, or until edges begin to crisp.
- Let cool before serving.
Note: You can store these muffins in the fridge for up to 3 days. When ready to enjoy, simply reheat in the oven on a low temperature or microwave for 15 seconds.