Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
In a blender, combine eggs, maple syrup/ honey, squash, lentils, oil, vinegar, spinach, milk, and vanilla.
Blend until mixture is smooth and set a side.
In a medium bowl, combine flour, baking powder, baking soda, salt, cocoa and cinnamon. Stir. Pour contents from blender into the bowl and mix until smooth and matter has an even consistency. Do not over mix, as this will lead to dense muffins.
Finally, fold in chocolate chips (if using).
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.