They are sweet, lemony, tender, moist, light and fluffy!
These lemon poppy seed muffins with an added boost of the yellow squash make great way to satisfy a sweet tooth, curb an appetite, and feel full. The yellow squash is closely related to the zucchini. They are a high in vitamins A, C, potassium, and fiber. The nutrients are in the skin of the vegetable so its best to avoid peeling the squash before use!
Nutrition Facts:
Kcal
193.7
Fiber
2.4 g
Carbohydrates
25.5 g
Protein
4.3 g
Fat
9.2 g
Calcium
57.8 mg
Potassium
119.5 mg
% Daily Value
.
.
9%
.
9%
.
.8.6%
.
11.7%
.
4%
.
3%
Prep Time
15 minutes
Cook Time
20 minutes
Serves
9
Ingredients
- 1 ½ cups grated yellow squash, (summer squash), measured before squeezing out.
- 1 Tablespoon lemon zest, from 1-2 lemons
- ⅓ cup brown sugar
- 3 Tablespoons fresh lemon juice
- 1 large egg, or neutral tasting oil
- ⅓ cup plain Greek yogurt
- ½ cup unsweetened applesauce
- ⅓ cup avocado oil, or other light flavored oil
- 1 teaspoon vanilla extract
- 1½ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons poppyseeds
Steps
1
Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease well with extra oil.
2
Place grated squash in a clean kitchen towel or a few layers of paper towel and squeeze out all the excess liquid. Set aside.
3
Place lemon zest and sugar in a large bowl. Use your fingertips to rub the lemon zest and sugar together. This step is optional, but it helps bring out extra flavor in the zest.
4
Whisk in the lemon juice, egg, yogurt, applesauce, oil, vanilla, and grated squash.
5
Add the flour then sprinkle over the baking powder, baking soda, salt, and poppy seeds. Use a rubber spatula or large spoon to mix in the dry ingredients until just combined.
6
Divide the batter evenly between the muffin cups. Bake until the muffins are light golden brown around the edges and no longer look wet in the center, 15 to 18 minutes.If you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. This will indicate that the muffins are baked through without over baking.
7
Allow to cool for 5 minutes in the pan then transfer the muffins to a cooling rack to cool for 15 minutes before enjoying.
8
Once completely cool, muffin can be stored in an airtight container at room temperature for 1 day or refrigerated for 3 days. You can also freeze your muffins for up to 2 months.
Recipe from: TheNaturalNurturer
