Summer Squash and Applesauce Muffins Recipe

Name: Summer Squash and Applesauce Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded yellow squash; 2 cups sugar; 1/4 cup soy flour; 1/2 cup canola oil; 1/4 cup unsweetened applesauce; 1 Tbs. vanilla extract; 1 1/2 cups spelt flour; 1 1/2 cups whole-wheat pastry flour; 1 1/2 Tbs. baking powder; 1 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. salt; 1/2 cup raisins, optional; 1/2 cup chopped walnuts, optional

Servings: persons

2 cups shredded yellow squash
2 cups sugar
1/4 cup soy flour
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 Tbs. vanilla extract
1 1/2 cups spelt flour
1 1/2 cups whole-wheat pastry flour
1 1/2 Tbs. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional

1
Drain squash in colander 30 minutes.
2
Squeeze out liquid.
3
Preheat oven to 350F.
4
Spray 18 muffin tins with cooking spray.
5
Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
6
Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
7
Fold in raisins and nuts, if using.
8
Fill prepared muffin tins two-thirds full with batter.
9
Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
10
Cool.

1224

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups shredded yellow squash, 2 cups sugar, 1/4 cup soy flour, 1/2 cup canola oil, and more.

Yes, Summer Squash and Applesauce Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Squash and Applesauce Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions