Yellow Squash Cornbread Muffins Recipe

Name: Yellow Squash Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium); 2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water); 1/2 cup oil (or 1/2 cup melted butter); 1/2 cup applesauce; 2/3 cup sugar; 1 cup all-purpose flour; 1 cup whole wheat flour; 1 cup cornmeal; 5 teaspoons baking powder; 1 teaspoon salt

Servings: persons

1
Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
2
Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
3
Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
4
Combine the squash with eggs, butter, and applesauce, and set aside.
5
Combine dry ingredients in a large bowl.
6
Make a well in center of mixture.
7
Add squash to dry ingredients, stirring only until moist.
8
Spoon into greased muffin tins, filling 3/4 full.
9
Bake at 375Au00b0F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

750

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 10 ingredients. The key ingredients include: 2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium), 2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water), 1/2 cup oil (or 1/2 cup melted butter), 1/2 cup applesauce, and more.

Yes, Yellow Squash Cornbread 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!

Yellow Squash Cornbread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions