Summer Squash and Applesauce Muffins

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Summer Squash and Applesauce Muffins

“This recipe is quick and easy, relies on simple ingredients, and produces consistent results,” notes blogger Dynise Balcavage.

  • 18Servings

Ingredients

  • 1 tsp. salt
  • 1 1/2 cups spelt flour
  • 1 tsp. baking soda
  • 1 Tbs. vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1/2 cup canola oil
  • 2 cups sugar
  • 1/2 cup chopped walnuts, optional
  • 1/4 cup soy flour
  • 1 1/2 Tbs. baking powder
  • 1/4 cup unsweetened applesauce
  • 2 cups shredded yellow squash
  • 2 tsp. cinnamon
  • 1/2 cup raisins, optional

Preparation

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.

Nutrition Information

  • Serving Size: muffin
  • Calories: 224
  • Carbohydrate Content: 39 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 337 mg
  • Sugar Content: 23 g