So, I kind of have a thing for muffins. They’re just so simple to make… leaving plenty of time to watch yet another episode of Make It Or Break It on Netflix. Muffins make such a convenient and [semi-healthy] snack. In a little over two years blogging, I have 11 other recipes posted here and a zillion others that are in the queue. Seriously! But enough about other recipes and muffins’ benefits. That’s boring. But these Brown Sugar Squash Muffins? They aren’t so boring.
These muffins are absolutely delicious! They’re stuffed with good things like grated yellow squash, applesauce, and mashed banana. The flavor of the yellow squash, for good or for ill, is drowned out by the applesauce and banana, so what’s left is a pillowy soft and light treat to make your day just a little bit better. The sweet fruity flavor is accentuated by the molasses-y, spicy flavor created by the welcoming combination of brown sugar and pumpkin pie spice [cannot WAIT for fall!]. Yum. Plus, if things weren’t good enough already… I topped them with a crumbly streusel to fancy them up a bit. Eeeeek! So. Good!
In the future, I can definitely see tossing in some dried cranberries, chopped apples, or nuts to add a little more texture, but they were amazing as-is and don’t really need that to succeed. Nope, we loved them and I hope you do too! I can’t wait til lunch–I have one waiting in my lunchbox! 🙂
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1 cup skim milk
- 1/2 cup vanilla yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup summer squash, shredded
- 1 large ripe banana, mashed
- 1/4 cup + 2 tablespoons old-fashioned oats
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon butter, melted
Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.
In a large mixing bowl, stir together flours, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a separate bowl, whisk together oil, applesauce, milk, yogurt, eggs, squash, and banana. Fold wet ingredients into dry ingredients, then spoon into prepared pan.
Next, make streusel. Mix together oats, brown sugar, and pumpkin pie spice. Add melted butter and toss until mixture makes coarse crumbs. Spoon on top of muffin batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before serving.
Time: 45 minutes.
Yield: 24 muffins.