Made with Callebaut Dark Chocolate cocoa and chips, Nature’s Farm eggs, and squash grown by Kelly Ditz, Fair Trade and Local are delicious choices
Chocolate Banana Squash Muffins
Wet ingredients at room temperature:
1 cup yoghurt or buttermilk or sour cream
1/2 cup milk
2 eggs
2 tsp vanilla
2 banana, mashed (or one, as you like)
1-2 cups cooked mashed squash (any variety, including zucchini)
Dry ingredients:
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 cups flour (often more, for a thick batter)
2 cups dark chocolate chips
1/2-3/4 cups dark cocoa powder
Set oven to 415°F. You will turn it down to 350°F after 5 minutes of baking.
Mix wet ingredients into mixed dry ingredients until well combined.
Portion into large muffin cups with two passes of filling, for an easier fill.
Bake at 450°F for 5 minutes and then turn down to 350°F to finish baking, about 15 minutes. Test for doneness, with a skewer, before removing from the oven.
Let cool in the pan for about 5-10 minutes before setting out on a cooling rack.
Enjoy!
*Bananas and squash are optional. Sprinkle with sugar crystals before baking, if you like, and/or 1 tsp cinnamon in the batter.
