12 paper muffin cups optional

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As needed cooking spray

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1 lb. fresh butternut squash, peeled and cubed (or 1 cup canned pureed butternut squash)

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1 cup whole wheat pastry flour

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3/4 cup almond flour

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1 1/2 tsp. baking powder

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1 tsp. baking soda

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1/2 tsp. salt

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1 tsp. ground cinnamon

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1/4 cup granulated sugar

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2 eggs

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1/2 ripe, Fresh California Avocado seeded, peeled and mashed (about ¼ cup)

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1/4 cup plain Greek yogurt

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1 tsp. pure vanilla extract

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1/3 cup almond milk

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1/3 cup sliced almonds

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1/2 cup chocolate chips optional

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*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.