I haven’t been this excited about a recipe in a while. I actually love all of the recipes I post–a lot–otherwise I wouldn’t post them. And believe me, there are a few I create that don’t get posted; they just don’t make the cut based on my standards. I was worried about this recipe because I had no clue as to whether or not they’d work out. You see, I used two rather unconventional ingredients to make them: acorn squash and sauerkraut. WAIT! Before you exit this post and start perusing shoes on Nordstrom.com, just know, I’d never steer you wrong. I didn’t want to use flour of any kind in this recipe, hence the acorn squash and nut butter, and I really wanted to see what sauerkraut would do in terms of texture and moisture. I recall my mom making a sauerkraut cake once when I was younger; it was supposed to be a lower-fat way to make a coconut cake. The texture of kraut and coconut are similar, but sauerkraut has no fat and is only 5 calories for 2 tablespoons. It’s actually a powerful probiotic because it’s a fermented food. In baked goods, it loses its magic, so don’t think you’re getting a big old dose of gut health with these muffins. You’re not. But in terms of sheer deliciousness, you’re getting a winner! There’s nothing sour about these. You’ll rinse the kraut and drain it well. I also love this recipe because it’s a “one-bowl-wonder.” Make sure you post a comment on my Instagram page if you make them under the photo of them. I have already received a few messages from happy bakers saying they made them and were blown away!
These are so soft. Like, possibly the softest muffins every created. My kids happily take these to school as their treat, which makes me happy, because I don't believe in packaged junk, and certainly not in school lunchboxes since school is no place to fill our littles with sugar, preservatives, dyes and frankenfoods.
- Prep Time : 10 minutes
- Cook Time : 18 minutes
- Yield : 12
- 1 cup acorn squash, mashed*
- 1 cup creamy cashew butter - (Trader Joe's has the best one!)
- 1/2 cup liquid egg whites
- 1 cup sauerkraut, rinsed, drained, squeezed
- 1/2 cup zero-calorie sweetener - (I use a homemade mixture of organic concentrated stevia, erythritol & monk fruit) but you can use xylitol
- 1/3 cup cacao or cocoa powder
- 1 1/2 teaspoons coconut extract (optional)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup Lily's sugar-free chocolate chips
- Coconut oil cooking spray
- 1/3 cup shredded unsweetened coconut
- Preheat oven to 350 degrees F. In a large mixing bowl, add the mashed squash and cashew butter. Use an electric (or stand) mixer and mix on low-medium for 1 minute. Add in the egg whites, sauerkraut and sweetener and mix again for 1 minute. (You may need to remove some of the kraut from the beaters and mix again).
- Add in the cacao powder, extract, baking powder, baking soda and salt and mix one more time until combined.
- Stir in chocolate chips.
- Lightly coat 12 paper or tin muffin liners with coconut oil cooking spray. Fill with batter about 3/4 full (they don't rise too much and mine have never overflowed).
- Sprinkle tops evenly shredded coconut.
- Place in oven on a low-middle rack and bake for 18-20 minutes or until an inserted toothpick comes out clean. I pull mine at 18 minutes and they're perfect.