1. Preheat oven to 350 degrees F.
2. Prepare muffin tin with paper muffin cups - spray each cup with cooking spray. Set aside.
3. Cut butternut squash into cubes (around 1-inch square each) and bake on a cookie sheet at 350 degrees F for around 30 minutes or until fork tender. Cool, puree squash in food processor or use 1 cup of canned pureed butternut squash and set aside.
4. Spoon flours into dry measuring cups and level with a knife.
5. Whisk together baking powder, baking soda, salt and cinnamon in a medium sized bowl. Set aside.
6. Combine sugar, eggs, avocado, yogurt and vanilla in a large bowl and beat with a hand mixer until well combined.
7. Add almond milk and pureed butternut squash, beating at a low speed until blended together.
8. Add flour mixture to above mixture and beat at a low speed just until combined (don't over mix).
9. Spoon batter into muffin cups and fill half-way. Sprinkle a few almonds evenly over each muffin. Top with chocolate chips (optional).
10. Bake muffins for 25-30 minutes or until a wooden pick inserted in center comes out clean.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.