CHOC BROWNIE MUFFINS

INGREDIENTS:

• 1/2 butternut pumpkin

• 1 1/2 cup oats

• 2 tbs cacao powder

• 2 eggs

• 1/2 cup coconut sugar (or brown sugar)

• 3 tbs nut butter (I used my homemade almond butter)

• 2 tbs olive or coconut oil

• 2 pitted dates

• 1/3 cup milk

• Pinch of bicarb soda

• 1/2 tsp cinnamon

• 1 tsp vanilla essence

• 1/2 block chopped dark chocolate

METHOD:

Preheat the oven to 180 degrees C and line a muffin tray with patty pans.

Chop and steam the pumpkin for around 8 minutes or until cooked through and soft.

Add oats, cacao, eggs, sugar and nut butter to a food processor or mix together by hand. When mixed together add oil, dates (blend in a blender if not using a food processor), bicarb soda, cinnamon and vanilla essence and mix until all blended together.

Once the pumpkin has cooked, mash before adding to the mixture and blending through. (here is where I will taste the mixture to make sure it’s sweet enough or chocolatey enough. You have to remember it will lose some of it’s sweetness when it’s cooked)

Add chopped chocolate and mix through with a spoon.

Transfer mixture into muffin tray and bake for around 20 mins or until tops are brown.

Wait until cool and enjoy!!