nutritional information

Per Muffin:

  • Calories: 224
  • Protein: 3 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 39 g
  • Cholesterol: 0 mg
  • Sodium: 337 mg
  • Fiber: 3 g
  • Sugar: 23 g
Vegan

Summer Squash and Applesauce Muffins

Summer Squash and Applesauce Muffins

Makes 18 muffins

“This recipe is quick and easy, relies on simple ingredients, and produces consistent results,” notes blogger Dynise Balcavage.
  • 2 cups shredded yellow squash
  • 2 cups sugar
  • ¼ cup soy flour
  • ½ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 Tbs. vanilla extract
  • 1 ½ cups spelt flour
  • 1 ½ cups whole-wheat pastry flour
  • 1 ½ Tbs. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • ½ cup raisins, optional
  • ½ cup chopped walnuts, optional

1. Drain squash in colander 30 minutes. Squeeze out liquid.

2. Preheat oven to 350°F. Spray 18 muffin tins with cooking spray.

3. Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla. Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined. Fold in raisins and nuts, if using.

4. Fill prepared muffin tins two-thirds full with batter. Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean. Cool.

July/August 2011 p.54

you might also like



comments

It would be very nice if the nutritional information would print along with the recipe and directions for making the recipe.

Mary Reder - 2013-07-26 19:21:16

2 cups of sugar? It's way too much. Only need 1/4 to 1/2 cup of sugar per one batch of muffins.

Sarah - 2013-03-14 16:48:05

I only put in one cup of sugar, added one egg substitute, used almond flour instead of soy flour and halved the oil and doubled the applesauce. I also added 1/4 tsp ginger and 1/4 tsp nutmeg for more spice. You end up with a denser muffin that is spicier instead of super sweet. Better as a breakfast item, and super tasty! Also, if you buy the flour from a bulk section and only get what you need, you don't end up with a bunch just sitting in the cupboard.

Amby - 2012-07-29 20:30:12

I only put in one cup of sugar, added one egg substitute, used almond flour instead of soy flour and halved the oil and doubled the applesauce. I also added 1/4 tsp ginger and 1/4 tsp nutmeg for more spice. You end up with a denser muffin that is spicier instead of super sweet. Better as a breakfast item, and super tasty!

Amby - 2012-07-29 20:29:29

Wow. Everyone is so negative on here. If you don't have the flour, buy them. I agree less sugar. Also use unsweetened apple sauce. I used 1/2 cup organic vegan sugar. Very good!

Sarah Burns - 2012-07-29 14:11:20

These are delicious, although too sweet

Elizabeth Wheelock - 2012-07-29 04:08:06

Great recipe. Just made it for my spouse's b-day. Will top with "cream cheese" frosting. The sugar content was good for a rich dessert.

Kelly Ryan - 2012-07-26 21:03:36

can this be made with less sugar

Rose Steinberg - 2012-07-26 13:13:38

Way too much sugar! What are you nuts!?

Kay - 2012-07-25 23:54:02

ugh..who has all that flour on hand

Barb - 2012-07-25 21:52:33

1. Drain squash in colander 30 minutes. Squeeze out liquid.?????? What the heck does this mean? Squash don't drain.

Fred Stone - 2012-07-25 18:46:05

way too much sugar! especially with the addition of applesauce and raisins. I am thinking this amount of sugar is to help bind the batter since there is no egg. A better solution would be to use ground flax seeds as an egg replacement and cut the sugar in half, at least. also when you are using applesauce, you can cut back on the fat content as well. I honestly would find a better recipe that I didn't have to change so much.

Chelsea - 2012-07-25 17:37:19

These muffins are really like a cupcake - so not a great breakfast, but consider serving as dessert? (2 cups of sugar in 18 muffins is way too much - a good guideline is about 1/2 cup sugar or less per 12 muffins. . . ).

Ellen - 2011-08-05 14:33:49

Can these muffins be made with just the whole wheat flour, and maybe a little white flour if absolutely necessary? I don't have the soy and spelt flours and don't really want to try to keep these on hand for our family of 11.

Erika - 2012-01-19 15:59:35