Muffin Recipe with Butternut Squash and Avocado

Ingredients

• 12 paper muffin cups, optional
• As needed cooking spray
• 1 lb. fresh butternut squash, peeled and cubed, (or 1 cup canned pureed butternut squash)
• 1 cup whole wheat pastry flour
• 3/4 cup almond flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 cup granulated sugar
• 2 eggs
• 1/2 ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup)
• 1/4 cup plain Greek yogurt
• 1 tsp. pure vanilla extract
• 1/3 cup almond milk
• 1/3 cup sliced almonds
• 1/2 cup chocolate chips, optional