After the indulgences of Christmas, you may be looking to kickstart a healthy lifestyle through food and exercise, while still wanting to enjoy what you eat. I’ve got a sweet tooth so I’m always experimenting with gluten-free, high protein and healthy recipes, and these muffins certainly don’t disappoint.
I hate wasting food so with some cooked butternut squash left from an evening meal, I blended some up to create these wonderfully moist muffins with a cheeky addition of cacao chips to add a rich chocolatey flavour. You can use pumpkin if you don’t have squash, or use dark chocolate chunks instead of cacao nibs. Enjoy without feeling guilty!