Sweet Potato & Summer Squash Muffins

Sweet Potato & Summer Squash Muffins

Sweet Potato & Summer Squash Muffins
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Serves: 24 muffins
Cook Time: 22 m

Ingredients

  • 1 medium – sweet potato
  • 1 1/2 medium – squash, summer
  • 2 cup – flour, whole wheat
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 2 teaspoon – cinnamon
  • 1 teaspoon – ginger, ground
  • 1 teaspoon – salt
  • 2 tablespoon – flaxseed, ground
  • 3 oz – water
  • 1/4 cup – olive oil
  • 1/2 cup – applesauce, unsweetened
  • 2/3 cup – sugar, turbinado
  • 2/3 cup – almond milk, unsweetened
  • 1 teaspoon – vanilla extract
  • 1 oz – pumpkin seed kernels
  • 1/8 cup – sunflower seeds

Directions

  1. Use leftover sweet potato, or bake one the night before at 350 degrees for about 2 hours.Slice and microwave summer squash with 1 Tablespoon of water for about 6 minutes.  Puree your squash once soft (you will want 1/2- 3/4 cups).
  2. Preheat oven to 375 degrees. Line muffin tin with paper liners.  Stir together the beginning dry ingredients: flour, baking powder, soda, cinnamon, ginger, and salt. 
  3. In a small bowl, mix together the ground flax and water, set aside.
  4. Then in a separate bowl, whisk together oil, apple sauce, sugar, almond milk and vanilla.  Add pureed squash to the milk mixture.
  5. Mash sweet potato (should be approximately 1/2 cup), add to milk mixture, along with the flax and water mixture, whisk thoroughly.
  6. Gradually add wet ingredients to the dry; avoid over mixing.
  7. Spoon into muffin tin, 3/4 full. Sprinkle pumpkin and sunflower seeds over the top, bake 22-25 minutes, or until a toothpick inserted, comes out clean.
  8. Allow to cool before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 104 5%
  • Fat: 3 g 5%
  • Carb: 16 g 5%
  • Fiber: 1 g 4%
  • Protein: 2 g 4%
  • Sugar: 7 g
written by
Jackie

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