Flourless Chocolate, Butternut Squash Muffins

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Flourless chocolate, butternut squash muffins….incredibly easy, super fudgy, and unbelievably delicious!

A modified version of our flourless brownie, adding in fibre, vitamins and minerals.

This recipe would be great as a brownie as well. I used butternut squash (personal preference), but pumpkin purée would work as well. Haven’t tried it, but applesauce is another good option.  They’re healthy, full of flavour and a family favourite.

It’s always helpful to have a few different muffin recipes to bake.  Here are some more tasty muffin recipes to try that are gluten, dairy and grain free:

Flourless Chocolate Squash Muffins



  • 3/4 cup puréed butternut squash
  • 1/2 cup cashew or almond butter
  • 1 tsp pure vanilla extract
  • 1 egg
  • 6 tbsp maple syrup (or 1/2 cup if you like it sweeter)
  • 1/4 cup cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/3 cup dairy free chocolate chips



  • Preheat oven to 400F, line a sheet pan with parchment paper.
  • Cut the squash in half lengthwise, and place on the sheet pan flesh side down. Bake until fork tender 20-25 minutes.
  • Allow to cool, then scoop out flesh and purée in a food processor.
  • Add all the ingredients to a blender, blend on high until well combined.
  • Stir in chocolate chips.
  • Using a 6 cup muffin tin (for large muffins, or 9 cup muffin tin for smaller muffins), add liners (parchment paper liners work best).
  • Fill each muffin tin 3/4 full. *optional - top with extra chocolate chips.
  • Bake at 350F for 15 minutes or until a toothpick comes out clean when inserted.