With fresh vegetables and whole grain flour, these muffins are healthy enough to serve for breakfast, but yummy enough to taste like dessert!
I invented these muffins last night, because my garden has produced quite the bumper crop of summer squash this year:
The 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:
Next, close the towel around the squash and squeeze out excess liquid, like this:
You should end up with a play-doughy ball of summer squash pulp that looks like this:
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)
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!)
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.
I invented these super-yummy breakfast muffins for my son, who refuses to eat meat. The sausage is hidden inside a scrumptious maple/whole-grain batter and tastes soooo good that even my little meat-hater devoured them!
You can make these two ways. The first is a regular muffin with the sausage patty inside :The second is a mini-muffin with cooked sausage bits inside:
Either way, these taste SO good that you’ll never want to buy prepackaged breakfast foods again. Best of all, they’re super healthy, with two different grains and no oil or butter!
Here’s the recipe:
Maple Sausage Pancake Muffins
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup cornmeal
1 tsp salt
1 tsp soda
1 and 1/2 cups brown sugar
3 cups buttermilk (or 3 cups milk w/ 3 tablespoons vinegar, let sit for 5 min. to curdle)
2 large eggs, beaten
1 and 1/2 tsp maple extract
**Prepare and set aside: one 12-ounce roll of sausage (flavored according to your preference) and cook it in patties, or crumbled, or half of both styles.
Combine flours, salt, soda, and brown sugar. Whisk egg and maple extract in the buttermilk, then add this wet mixture to the dry ingredients. Stir until just moistened–batter will be slightly lumpy.
For mini-muffins, fold the pre-cooked, crumbled sausage into the batter until combined.
Spray mini-muffin tins with canola oil cooking spray. Drop batter into the pan using a mini cookie scoop.
Bake at 400 for 8 minutes (mini muffins) or 18 minutes (regular-sized)
Before removing muffins from the pan, trace around their edges with a toothpick to loosen them without tearing or shredding.
Store them in an air-tight container in the refrigerator or freezer.
For regular-sized muffins, spray muffin pan with canola oil cooking spray. Drop one ice cream scooper full of batter into tin, add sausage patty, then top with a second scoop of batter.
When I bake these muffins, I usually divide the sausage roll in half; I make one half into patties, the other into crumbled sausage. Then I divide the batter in half and make big muffins for the older kids, minis for the little tykes.
These muffins freeze well, too, so you can double up, make a bunch, and freeze them for quick breakfasts! Just grab ’em, nuke ’em, and kids can pop them into their mouths for a quick and tasty sausage and pancake breakfast on the run! Who needs fast food when you’ve got tasty, healthy, and cost-effective meals like this??