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  • Squash and chocolate chip muffins

  • Squash and Chocolate Chip Muffins

    Squash and chocolate chip muffins
    Quick access
    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 10 min
    Cooking 20 min
    Refrigeration 0 min
    Freezing 0 min
    12 muffins
    Piece of cake (easy)
    Quick access
    Dietary restrictions
    Categories

    Squash and Chocolate Chip Muffins

    The Best Squash and Chocolate Muffins

    Squashes are the stars of autumn in Quebec! You might be surprised to hear that they are not only great in salty main dishes, but are also delicious in pastries and sweet desserts such as these squash and chocolate chip muffins!

    Psst! Got a sweet tooth? Try our dark chocolate cookies!

    SIMPLY DELICIOUS: Not convinced about sweet squash desserts? Try this squash congee instead!

    Bon
    à savoir

    How to store winter squash?

    Winter squashes are fruits harvested in the mature stage. Indeed, their skin is difficult to eat because it has hardened considerably at this stage. As for the seeds, they must be heat-treated in order to be safe for human consumption. Winter squashes can be kept many months in dry and dark places.

    Late in autumn, you can prepare butternut squash, acorn squash, red kuri, and pumpkin and freeze them. Squashes can simply be cooked (no seasoning required) in the oven until their flesh is soft. Once they’ve reached your desired doneness, freeze the puree in airtight containers or silicone bags. Then, you can incorporate this puree in any sweet pastries, such as these squash and chocolate chip muffins!

  • Ingredients

      Squash and chocolate chip muffins

    Preparation

    Switch to cook mode

Nutritional Information

Per serving

  • Calories
    192 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    6.0 g
    9 % DV
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    3.2 g
    16 % DV
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    22 mg
    7 % DV
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    190 mg
    8 % DV
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    30 g
    10 % DV
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    2 g
    8 % DV
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    4 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

Se démarquant par son authenticité et son dynamisme, Hubert Cormier, Ph.D. en nutrition, vulgarise la science de la nutrition et développe de savoureuses recettes. À travers ses nombreux projets entrepreneuriaux, Hubert adore voyager, la bonne bouffe, le bon vin et fréquenter de bonnes adresses gourmandes.

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