1   +   9   =  

Try making these yummy breakfast muffins on Sunday for the week ahead.  These are a quick grab-n-go breakfast and also perfect for a mid-morning or afternoon snack.  Doing a little Sunday prepping can save you a lot of time, curb those unhealthy cravings and make for some deliciously wholesome nutrition you can enjoy all week long!

 [ingredients title=”What you’ll need”]

  • 1 ¾ whole-wheat flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ½ cup plain unsweetened almond milk
  • ½ cup butternut squash purée (canned or freshly steamed & mashed)
  • ½ cup pure maple syrup
  • ¼ cup melted coconut oil
  • ½ cup dark chocolate chips (70% or darker)


[directions title=”Prep + Bake”]

  1. Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine flower, cinnamon, baking powder, baking soda, nutmeg & salt.
  3. In a large bowl, whisk together milk, squash purée and maple syrup.  Add coconut oil, whisking to combine.
  4. Add dry ingredients to the wet and stir until just incorporated; do not over-mix. Fold in chocolate chips. 
  5. Bake for 25 minutes or until a toothpick inserted comes out mostly clean.  Let cool and keep stored in a cool, dark place covered for up to 4 days, or freeze up to 3 months.  Pack to go & ENJOY!


Makes 12 Muffins

Share your creations with us by tagging #mixmytable

Author:  Jennifer Kuhar