Butternut Squash Avocado Muffins

Serves: 12


12 paper muffin cups optional
As needed cooking spray
1 lb. fresh butternut squash, peeled and cubed (or 1 cup canned pureed butternut squash)
1 cup whole wheat pastry flour
3/4 cup almond flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 cup granulated sugar
2 eggs
1/2 ripe, Fresh California Avocado seeded, peeled and mashed (about ¼ cup)
1/4 cup plain Greek yogurt
1 tsp. pure vanilla extract
1/3 cup almond milk
1/3 cup sliced almonds
1/2 cup chocolate chips optional

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.