Yellow Squash Muffins
Yellow Squash Muffins are sweet, moist, and perfectly spiced. These delicious make ahead breakfast bites are kid-approved while celebrating the buttery flavor of summer squash.
Servings: 24 standard muffins
Calories: 175kcal
Ingredients
- 2 cups squash shredded or petite diced
- 3 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 1 cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 3 Eggs
- ½ cup Vegetable Oil
- ½ cup Unsweetened Applesauce
- 2 teaspoon Vanilla Extract
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350. Grease muffin tins or use muffin liners.
- Prepare 2 cups squash. For fresh, slice and place on paper towels for at least 30 minutes and blot as necessary. If using frozen squash, thaw and drain. Press into colander to remove as much liquid as possible. Chop squash in a food processor until diced (about the size of corn kernels).
- In a mixing bowl, blend ½ cup Vegetable Oil, ½ cup Unsweetened Applesauce, and 3 Eggs together. Add 2 teaspoon Vanilla Extract, 1 cup Granulated Sugar, and ¾ cup Light Brown Sugar. Mix until smooth.
- In a separate bowl, whisk 3 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Salt, and 2 teaspoon Ground Cinnamon together.
- One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed.
- Using a spoon, fold in the squash and 1 cup Chopped Pecans. Spoon batter to ¾ full in muffin tins.
- Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.
Notes
In a pinch, sweetened or cinnamon applesauce is fine. Do not use fruit flavored applesauce. This is a lighter calorie muffin so if you do have applesauce, you can substitute a half cup of oil (for a total of 1 cup). They will be slightly denser. If you like nuts, add an extra half cup of pecans.
Serving Ideas: Muffins are always best served warm, and these summer squash muffins are no exception. Pop them in the microwave for 10-15 seconds and enjoy! They can stay out for eating, but I would keep them away from hot lights and other heat sources.
Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 3-4 days in the refrigerator if covered.
Freeze: Be sure to let the muffins completely cool before sealing and storing it in the freezer.
Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooked batter because they won’t rise as well.
Nutrition
Serving: 1muffin | Calories: 175kcal | Carbohydrates: 24g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Sugar: 11g | Calcium: 20mg | Iron: 1.4mg
