Healthy Summer Squash Muffins

Healthy Summer Squash Muffins

Print Recipe
Course Breakfast
Cuisine American
Keyword summer squash

Ingredients

  • 1 flax egg 1 tablespoon ground flax + 3 tablespoons water
  • 1-1/2 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon pure vanilla
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 1/4 cup raw sugar or additional maple/honey
  • 1 tablespoon lemon zest
  • 1-1/2 cup grated summer squash

Instructions

DIRECTIONS:

  • Preheat oven to 400 degrees and prepare a muffin tin with liners.
  • Make the flax egg by gently stirring together ground flax and water. Let the mixture gelatinize in the fridge for 15 minutes.
  • In a large bowl, combine flour, oats, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, mix the flax egg, almond milk, vanilla, sugar(s), melted coconut oil, and lemon zest.
  • Make a well in the center of the dry ingredients and pour in the wet. Gently fold until the ingredients are almost mixed together. Then, add the grated summer squash and fold only until fully incorporated.
  • Fill muffin liners 2/3 of the way full and bake for 15-20 minutes or until a toothpick inserted into the center of the muffins come out clean. Remove from the pan immediately and let cool on a wire rack.

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