Wednesday, June 13, 2012

Summer Muffins (that taste like Autumn)

Last week we came into the possession of a ridiculously large amount of summer (yellow) squash. I've only ever had squash grilled or in a stir fry, so I was thankful to learn that it can be used in baking. I also had some over ripe bananas lying around (story of my life) and figured I'd whip up some muffins this morning after Jack fell asleep on his bed on accident - I say on accident because this has never happened outside of naptime hours.

Here is the recipe (adapted from here) in all its glory, and might I point out that it's vegan, oil free and plant-strong? AND DELICIOUS. Don't ignore the delicious part, because I know all you foodies out there are immediately writing these off because they have the dreaded vegan label. Eat em' before you judge em' mmmk? Yah box em', ya ship em'. (Mrs. Doubtfire, anyone?)

Summer Muffins
(makes about 18 muffins)

Dry ingredients:
3 cups whole wheat pastry flour
2 tsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg + allspice to taste)
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup chia seeds (optional - but so good for you - and it adds a nice texture)

Wet ingredients:
2 cups summer squash, peeled and coarsely grated (about two medium size squash)
1 cup maple syrup
1/2 cup apple sauce
1 tbsp honey
1 1/2 ripe bananas, mashed
1 large carrot, finely grated
Zest of one lime (secret "taste of summer" ingredient!)

Preheat oven to 375 degrees. Use paper muffin liners if you have them, otherwise I just use a non-stick muffin pan and flour the bottoms. Mix dry ingredients in a large bowl, make a well in the middle and set aside. Mix wet ingredients in another large bowl. Pour wet ingredients into center of dry ingredients and stir until just moistened (don't over-stir, otherwise muffins will be tough). Spoon batter into muffin tin - batter should be just below level with the top of the pan. Bake for 25-30 mins (check at 25 mins) until toothpick comes out clean from center of muffin. Loosen the sides of the muffin from the pan as soon as they come out of the oven and turn them on their sides (in the tin) to cool - it will prevent them from sticking. Enjoy!!

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