Lemony Summer Squash Oatmeal Muffins (Vegan)


The first official day of summer arrived on June 21st. I'm not exactly sure why it took so long to become official, being that the heat of the desert I live in has been blasting me with temperatures in the hundreds for quite some time now.

I guess I'll go ahead and accept the fact that summer is only summer in late June and summer squash is only the best during summer. I'll also accept that summer squash can be quite bland at times and and that it's sister zucchini normally takes the lead in popularity. But, I'm giving it a chance here, with it's matching yellow friend, the lemon. 

I'd like to introduce you to lemon summer squash muffins. Throw in the rolled oats - and now it's a hearty summer breakfast. 
Lemony Summer Squash Oatmeal Muffins
Yield: 12 Muffins
Adapted from: Modernbeet

Click here for full printable recipe

Ingredients:
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1-1/2 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened almond milk 
  • 1/2 teaspoon pure vanilla
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw sugar or additional maple/honey
  • 1 tablespoon lemon zest 
  • 1-1/2 cup grated summer squash 

Directions:
  1. Preheat oven to 400 degrees and prepare a muffin tin with liners. 
  2. Make the flax egg by gently stirring together ground flax and water. Let the mixture gelatinize in the fridge for 15 minutes. 
  3. In a large bowl, combine flour, oats, baking powder, salt, cinnamon, and nutmeg. 
  4. In a separate bowl, mix the flax egg, almond milk, vanilla, sugar(s), melted coconut oil, and lemon zest.
  5. Make a well in the center of the dry ingredients and pour in the wet. Gently fold until the ingredients are almost mixed together. Then, add the grated summer squash and fold only until fully incorporated. 
  6. Fill muffin liners 2/3 of the way full and bake for 15-20 minutes or until a toothpick inserted into the center of the muffins come out clean. Remove from the pan immediately and let cool on a wire rack.

Happy Summer of 2014!

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Maira Gall