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.