Squash Carrot Muffins with Chocolate Bits

Dang, I ate all the mini-muffins again. All nine in one day…

squash carrot muffinsRecipe of the Day – Squash Carrot Mini-muffins


1 chopped, peeled, seeded, cooked  yellow squash

1 fat carrot, washed, sliced and steamed

1 tsp, Stevia/Xylitol powder

2 drops liquid Stevia

1/4 c. Coconut crystals

1 T. Chia seeds soaked in 3 T water, or 2 eggs

2 c. Gluten-free flour (I used oat and haba, bean flour) today

pinch salt

1 tsp. Baking powder

1/2 c. Water from the steamed veges

1/2 c. chocolate bits or cacao nibs.


  1. Steam the squash for 7-10 minutes in a pan of boiling water.
  2. Turn down the heat after it comes to boil, and put the top on.
  3. Prick with a fork to see if it’s soft.
  4. Remove from water, and save the water in case you need some for the batter.
  5. When cool, scrape the squash out of the skin with a fork.
  6. Mash well with the rest of the ingredients, minus the flour, in a food processor or blender.
  7. Add the flour by hand, as dough will be quite thick.
  8. Then stir in the chocolate. Add some of the soak water to make a cake-like batter.
  9. You can dehydrate these at 105 degrees for 4 hours or more, until desired consistency.
  10. Or bake for 20 minutes in mini -paper-lined cupcake tins.

Word of the Day – comi – ate

Tip of the Day – They’re good for you. It’s okay to eat a bunch. Although it would be nice to save some for the next morning, ha ha.

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