Lemon Cranberry Summer Squash Muffins
The best recipe for Lemon Cranberry Summer Squash Muffins
Servings 12
Calories 174kcal
Cost $
Ingredients
- 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
Instructions
- 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 :)
Nutrition
Calories: 174kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 161mg | Potassium: 42mg | Fiber: 2g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg