Yellow squash muffins are slightly sweet and packed with healthy yellow squash. These muffins make the perfect breakfast snack that Kids will love! This recipe comes together in under 30 minutes and is a delicious way to use your fresh summer squash.
These simple yellow squash muffins are a great addition to any home cook or gardeners arsenal for using up fresh produce. Homemade muffins are a favorite breakfast item in our house. Some of our favorite muffin recipes are strawberry sour cream muffins, pumpkin muffins, lemon blueberry, and you can never go wrong with a delicious banana bread muffin! I usually try to keep my menu pretty seasonal, to get the best use out of my garden harvest, which is why these yellow squash muffins are such a great option.
what to Make when you have an overabundance of yellow squash
Squash is an essential in many backyard gardens. Yellow summer squash is easy enough to grow, and plants are usually fairly prolific throughout the summer and early fall. One problem many gardeners face when growing yellow squash is an overabundance.
If you are wondering what to do with all of your produce when you're bursting at the seams with fresh yellow summer squash. Or if you just want to add some extra servings of veggies into your family diet this recipe is for you! This muffin batter includes a healthy amount of vanilla which makes these delicious garden fresh muffins extra special and very kid friendly!
Ingredients
- 3 cups all purpose flour (you can also use Kamut or Einkorn- check for substitution ratios).
- 2 cups yellow squash (drained)
- 1 cup unbleached cane sugar
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 cup unsalted melted butter
Method
- In a large bowl mix together flour, baking soda, salt, and cinnamon. set aside.
- In a separate bowl combine sugar, eggs, vanilla and melted butter. Once combined add in squash mixing well until all wet ingredients are combined.
- Slowly mix dry ingredients into the wet ingredients.
- Fill muffin tins (this recipe makes approximately 12 muffins).
- Bake at 350 degrees for approximately 40 minutes depending on your oven, or until a toothpick comes out clean.
- Allow to cool and enjoy!
Storage
Store in a large ziplock bag or sealed container in the refrigerator for up to four days. these squash muffins also freeze well once baked and cooled.
Simple Yellow Squash Muffins
Yellow squash muffins are slightly sweet and packed with healthy yellow squash. These muffins make the perfect breakfast snack that Kids will love!
Ingredients
- 3 cups all purpose flour (you can also use Kamut or Einkorn- check for substitution ratios).
- 2 cups yellow squash (drained)
- 1 cup unbleached cane sugar
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 cup unsalted melted butter
Instructions
1. In a large bowl mix together flour, baking soda, salt, and cinnamon. set aside.
2. In a separate bowl combine sugar, eggs, vanilla and melted butter.
3. Once combined add in squash mixing well until all wet ingredients are combined.
4. Slowly mix dry ingredients into the wet ingredients.
5. Fill muffin tins (this recipe makes approximately 12 muffins).
6. Bake at 350 degrees for approximately 40 minutes depending on your oven, or until a toothpick comes out clean.
7. Allow to cool and enjoy!
Notes
Store in a large ziplock bag or sealed container in the refrigerator for up to four days. these squash muffins also freeze well once baked and cooled.
These simple yellow squash muffins use a vanilla muffin base which makes them tasty! This recipe is a great one to try if you have an abundance of squash or if you are just trying to sneak a few more veggies into your family's diet. I hope you enjoy them as much as we do!
