Sweet and tart, a perfect way to start the day!  

I’ve been hearing from a lot people that their gardens are overflowing with summer squash and zucchini!  Adding shredded summer squash to muffins  is a great way to decrease the fat content all while keeping the taste and texture similar (or better) than regular muffins!   It’s also a great way to get more veggies into your day!  I took my zucchini muffin recipe and altered it by adding lemon and cranberries.  To balance out the tartness I topped each muffin with a small pinch of raw cane sugar.  I used gluten free all-purpose flour however, you can use regular wheat flour if you prefer!

Lemon Cranberry Summer Squash Muffins

2 tablespoons ground flax seeds + 6 tablespoons water

1 cup shredded yellow summer squash

1/2 cup olive oil

1/3 cup agave

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/2 cups gluten free all purpose flour (I used trader joe’s brand)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup dried cranberries

raw cane sugar for topping

-Preheat oven to 350F.  Line a muffin tin with paper cups or grease using an all-natural cooking spray.

-Combine flax meal with water in a small bowl.  Let sit for a few minutes.

-In a large bowl, mix together olive oil, agave, shredded summer squash, vanilla, lemon and lemon zest.  Add flax “egg” and mix together.

-In a separate bowl, mix together flour, baking soda, baking powder and sea salt.

-Combine wet and dry ingredients and mix just until combined.  Gently stir in dried cranberries.

-Pour batter into muffin tins, sprinkle each muffin with a pinch of raw cane sugar.

-Bake for 18-20 minutes or until lightly brown and knife comes out clean.

-Enjoy!

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