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Sweet Potato & Summer Squash Muffins

Course Breakfast
Cuisine American
Keyword bake, dairy free, muffins, summer squash, sweet potatoes, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 24 muffins
Calories 100kcal

Ingredients

Instructions

  • 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).
  • 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. 
  • In a small bowl, mix together the ground flax and water, set aside.
  • Then in a separate bowl, whisk together oil, apple sauce, sugar, almond milk and vanilla.  Add pureed squash to the milk mixture.
  • Mash sweet potato (should be approximately 1/2 cup), add to milk mixture, along with the flax and water mixture, whisk thoroughly.
  • Gradually add wet ingredients to the dry; avoid over mixing.
  • 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.
  • Allow to cool before serving.

Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 134mg | Fiber: 2g | Sugar: 7g