Healthy Summer Squash Zucchini Muffins
Serves | 12 |
Prep time | 15 minutes |
Cook time | 18 minutes |
Total time | 33 minutes |
Allergy | Tree Nuts, Wheat |
Dietary | Vegan, Vegetarian |
Meal type | Bread, Breakfast, Snack |
Misc | Child Friendly, Serve Cold, Serve Hot |
Occasion | Casual Party |
Website | Recipe Inspired by Florida Coastal Cooking |
Ingredients
- 2 tablespoons ground flax seed + 6 tablespoon water (or 2 large eggs)
- 1 cup unbleached all purpose flour (or 1 ½ cups GF all purpose for a gluten-free version!)
- ½ cup 100% whole wheat flour
- ½ teaspoon aluminum free baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan sea salt or regular sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup organic extra virgin coconut oil (melted and slightly cooled)
- ⅓ cup organic raw honey
- ½ cup finely shredded yellow squash
- ½ cup finely shredded zucchini
- 1 teaspoon pure vanilla paste or vanilla extract
- ¼ cup chopped pecans (optional)
Note
*WWpts= 4 pts per serving*
*WWpts+= 6 pts per serving*
Directions
Step 1 | |
Preheat oven to 350 degrees. In a small bowl, stir together ground flax and water and refrigerate for a minimum of 15 mins. | |
Step 2 | |
While flax egg is forming, whisk together flours, baking powder, baking soda, salt, cinnamon, & nutmeg and set aside. | |
Step 3 | |
Once flax egg has set, stir together with coconut oil, honey, squash, zucchini, and vanilla. | |
Step 4 | |
Add the squash mixture to the flour mixture and gently stir until the ingredients just come together. Fold in the pecans just until evenly distributed. DO NOT OVERMIX! | |
Step 5 | |
Using a medium ice cream or cookie scoop, pour batter into 12 muffin tins spritzed with non-stick spray. | |
Step 6 | |
Bake for 18 minutes or until a toothpick comes out clean. Cool completely then store in an airtight container. | |
Step 7 | |
Enjoy! |