Yellow Summer Squash Muffins

5 from 4 votes

Summer Squash muffins perfect to use up frozen squash from the garden or enjoy your vegetables in the morning! Kids love them too.

Course Breakfast

Cuisine American

Keyword crookneck squash, muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 1 hour 10 minutes

Servings standard muffins

Calories 175kcal

Author Rachel

Ingredients

2 cups squash
3 Eggs
3 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp cinnamon
1 tsp Salt
1 cup sugar
¾ cup Brown Sugar
½ cup oil
½ cup unsweetened applesauce
2 tsp Vanilla
1 cup chopped pecans

Instructions

Preheat oven to 350. Grease muffin tins or use muffin liners.
Prepare 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 oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth. In a separate bowl, whisk flour, baking soda, baking powder, salt, and 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, stir in the squash. Stir in nuts. Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.

Notes

I list unsweetened applesauce but sweetened or cinnamon applesauce is fine. Do not use fruit flavored applesauce. This is a lighter version muffin so if you do not want to use applesauce, you can substitute a half cup of oil (for a total of 1 cup). If you like nuts, add an extra half cup of pecans.

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