Sugar Free Summer Squash Muffins

With fresh vegetables and whole grain flour, these muffins are healthy enough to serve for breakfast, but yummy enough to taste like dessert!

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I invented these muffins last night, because my garden has produced quite the bumper crop of summer squash this year:

DSCN1446The resulting recipe turned out some very healthy, yet delicious muffins! In my pictures, you are seeing mini-muffins with mini chocolate chips (smaller muffins=less mess). But you could easily make them as regular-sized muffins with regular-sized chocolate chips, too!

Here’s the recipe:

Sugar Free Summer Squash Muffins

  • 3 cups grated/shredded summer squash
  • 1 cup honey
  • 1 tsp. vanilla
  • 1/2 cup canola oil
  • 2 eggs

Slice the summer squash and remove their seeded centers. Shred the squash on the fine setting of your cheese grater or food processor. Place the zucchini on a finely woven cotton towel like this:

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Next, close the towel around the squash and squeeze out excess liquid, like this:

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You should end up with a play-doughy ball of summer squash pulp that looks like this:

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Next, add honey, eggs, vanilla, and oil to the squash in a medium-sized bowl and stir to combine.

In a separate, larger bowl, combine the following:

  • 2 cups whole wheat flour
  • 1 cup white flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chopped nuts (or mini semi-sweet chocolate chips–which I use because otherwise my kids won’t eat muffins this healthy). Can also add chopped dates, craisins, or raisins.

Combine dry ingredients, then stir in the squash mixture. Next add:

  • 1 egg white, beaten until thick and foamy

(Note: this egg white is optional, but I like to add it because it makes the muffins lighter, fluffier, and they puff out more in the pan when I add it).

Drop muffins into tins sprayed with canola oil cooking spray, using an ice cream scoop to ensure uniform sizes (or use a large cookie scoop for regular-sized muffin tins, since in this picture, I was using mini muffin tins)

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Bake them at 375 degrees for 10-12 minutes (remember: this is for mini muffins. You want 15-20 minutes for regular-sized). These tasty muffins hide the vegetables so well, that all you see is a hint of gold on the inside (unlike zucchini, which leaves green tints in baked goods, thereby alerting my children to their healthy content!)

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I made these muffins last night. Now that we have early church, I don’t have time to cook on Sunday mornings, so once the kids are up and dressed, I hand them each a baggie with 3 or 4 mini-muffins on our way out to the car. By the time we get to church, they eat them all gone! What a great way to have a quick–yet healthy!–breakfast.

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4 responses

  1. Yum yum! If only it weren’t so hot I would make these. I bought a big bag of zucchini to make my chocolate cake last week and it all went bad because I couldn’t bring myself to heat up the kitchen. =(

  2. […] N’ Wheat Blender Pancakes Posted on August 22, 2009 by LaDonnaMobile Like I said in my last posting, I’ve got summer squash growing like crazy in my garden, so I had to find another way to […]

  3. I have made the summer squash muffins twice (once with zucchini and once with butternut squash) and my family has devoured them! I gave some to a friend and she loved them so much that she made them for our school’s teacher appreciation breakfast. Thanks for all the great recipes. Keep them coming!

  4. Great recipe. Instead of making muffins, I used 2 loaf pans and baked on convection for 25 minutes at 350.
    So glad to learn of your site. I’ll be trying out other recipes soon.
    Thanks so much!!

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