These muffins are so light, moist and yummy. Brimming with the flavours of dark chocolate and cashew butter. Plus there is the bonus that they are less then half the calories, fat, carbs and sugars of a Starbuck Chocolate Muffin.
Check out the mystery ingredients 🙂
I shared the love with these at work and they went down a storm.
This Make 12.
Macros per muffin:
Calories 216, Protein 7.4g, Carbs 12.83g, Fiber 2.25g, Sugars 6.16g and Fat 14.5g
- 200g Liquid Egg Whites
- 100g Fruit Carob Syrup
- 100g Cashew Butter I used Pip & Nut Honey and Cinnamon Cashew Butter
- 250g Raw Grated Butternut Squash
- 100g 72% or more Dark Chocolate Melted
- 1 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
You will need:
- Preheated Oven 180C Conventional or 160C Fan
- 12 Hole Muffin Tray
- Vegetable Chopping Board
- Large Cake Mixing Bowl
- Electric Whisk
- Scales / Measuring Spoons
Grate your butternut squash
Pop your liquid egg whites, carob syrup and cashew butter into your large mixing bowl and whisk for 3 minutes until combined and bubbly
Add your grated butternut squash to the mix and whisk for another minute
Add your ground almonds, baking powder and bicarbonate of soda
Whisk until well combined
Add your melted dark chocolate, whisk until well combined
Scoop mixture evenly into muffin cases, about 3 dessert spoonfuls in each
Pop in oven on middle shelf and bake for 25 minutes.
Remove when cooked which you can check by placing a skewer in the middle of a muffin and seeing if it comes out clean
Place muffin tray on a cooling rack for 5 minutes
Then remove muffins from tray onto rack
Once completely cooled these will keep for 3 days in an airtight container