Blueberry Summer Squash Muffins

If you, like me, are dealing with a glut of zucchini and blueberries, I have your fix. These healthy Whole Wheat Blueberry Summer Squash Muffins are a great way to sneak veggies, fruit AND whole grains in with your morning cuppa coffee. They're barely sweet, bursting with berry goodness, and just so happen to be vegan.

Ingredients: Apple Butter Vanilla Extract Milk Egg Baking Soda Cinnamon Salt Whole Wheat Flour Summer Squash Blueberries

Grate the squash.

In the mixing bowl, add the apple butter, vanilla, milk, and aquafaba (or egg or flax egg). Whisk to combine.

Sprinkle wet ingredients with baking soda, cinnamon, and salt.

Whisk to combine.

Working in batches, add the whole wheat flour and whisk to combine.

This batter ends up getting very thick before adding the squash, so when needed, switch from the whisk to a spatula. Don't overmix.

Add the shredded squash and mix to combine. The batter should loosen considerably and become glossy after adding the squash.

Add berries to batter, then fold to combine. I like to pour the rinsed berries into my palm before adding, giving me a chance to remove any errant stems or moldy berries that are caught in the mix.

Line your muffin tin with paper liners, then spray with non-stick cooking spray. Scoop even amounts of dough into each liner, filling them about ¾ of the way.

Once all the muffin batter is divvied into the cups, pop the tin in the preheated oven for 22-27 minutes, or until a wooden toothpick comes out clean.

Allow to cool in the muffin tin for about 10 minutes, then remove muffins to a wire cooling rack to continue to cool.

Enjoy!

Meet Ashley

I'm here to share my best time saving tips, money saving tricks and store bought grocery hacks to make being the CFO (Chief Food Officer) of your family a little easier. All of my recipes are designed for real, busy people - like you! - who want to eat healthy, homemade food on a tight budget. I can't wait to see you in the kitchen!