These delightful coconut yellow squash muffins are packed with flavor and the perfect yummy breakfast or snack. Such a great way to use up yellow summer squash AND eat lots of veggies.
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Hello, hello.
Have you tried my lemon squash muffins yet? After I created that recipe I started thinking about other flavor combinations I could try. And that’s where the idea of coconut yellow squash muffins was born.
After working on the recipe last summer, I decided to wait until garden season to post them. This recipe is such a delicious way to use up garden produce. If you like coconut and coconut flavoring I know you’ll love these.
How to make coconut yellow squash muffins
Wash and shred the squash (I like to use a food processor, but shredding it by hand with a cheese grater will also work).
If the squash is larger than a 2-inch diameter you will need to blot the grated squash lightly with a paper towel to remove some of the excess moisture.
Now combine the squash with melted coconut oil, granulated sugar, egg, coconut extract, and vanilla extract.
Set that aside and mix the dry ingredients together (flour, baking powder, baking soda, and salt) along with the shredded coconut.
Add the dry ingredients to the wet ingredients and use a rubber spatula to combine gently just until no flour streaks remain. Be careful not to overmix. Overmixing is the death of delicious muffins.
I like to use a #20 cookie scoop (aff. link) to divide the batter evenly between the muffin cups. It makes the job easy with nice looking results.
These are my favorite muffin liners (aff. link). They look pretty basic, but they don’t stick which is why I love them.
I ran out of those liners before I took these pictures so you’re looking at the cheap basic ones I happened to have which just aren’t as good.
But if that’s all you have, like me, you do what you gotta do to get these muffins made ASAP.
A few tips on the recipe
Instead of muffins, this recipe can also be baked into a quick bread loaf and it’s delicious that way too. I’ve included instructions in the recipe notes for that.
These muffins freeze really well, which is awesome because the yellow squash harvest comes on fiercely, but never seems to last long enough.
I’m hopeful that I can enjoy these coconut yellow squash muffins from my freezer when the harvest is over. That is if my hiding places remain a secret from the posse of muffin seekers at my house, which is probably a little too much to hope for.
Coconut Yellow Squash Muffins
These delightful coconut yellow squash muffins are packed with flavor and the perfect yummy breakfast or snack. Such a great way to use up yellow summer squash AND eat lots of veggies.
Ingredients
- 1 ¼ cup (6.25 ounces) shredded yellow squash about 1 small yellow squash
- ⅔ cup coconut oil melted
- 1 ⅓ cup (10 ounces) white sugar
- 1 large egg
- 2 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2 ⅛ cups (10.8 ounces) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 ounces) unsweetened coconut
Instructions
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Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
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If yellow squash was larger in diameter than 2-inches, blot the shredded squash lightly with paper towels to absorb some of the excess moisture. Do not wring out moisture completely, just blot dry a bit. Note that this step is not needed for normal-sized yellow squash, just the baseball bat variety. 🙂
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In a large bowl whisk together the shredded yellow squash, coconut oil, granulated sugar, egg, coconut extract, and vanilla extract until well combined. Set aside.
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In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and unsweetened coconut.
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Add the dry ingredients to the wet ingredients and use a rubber spatula to combine gently just until no flour streaks remain. Be careful not to overmix.
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Divide the batter evenly between the muffin cups (I like to use a #20 cookie scoop).
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Bake in preheated 425 degree oven for 5 minutes, then without removing muffins turn down temperature to 350 degrees and bake an additional 16-18 minutes or until lightly brown, tops spring back to the touch, and inserted toothpick comes out clean.
Recipe Notes
1. Instead of muffins, this recipe can also be baked into a 9×5-inch bread pan. Bake in preheated 350 degree oven for 60-65 minutes or lightly brown, top springs back to the touch, and inserted toothpick comes out clean.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
These are the best muffins. Great use of extra yellow squash. I did have to use sweetened coconut as that’s all I had. Yum..just added a few calories. Haha
Perfect with my morning coffee.
Can you make these mini muffins?
Hi Robin, I imagine you could! You’ll need to test them quite a bit earlier because they won’t take as long to bake. Good luck!
I made these and while they are very tasty, the texture was more like a moist biscuit than a muffin. Caveat: I did not follow the recipe exactly. The wet ingredients were pretty thick so I added an extra egg. Also, I did not have white sugar, so I used a monk fruit white sugar substitute. Not sure if either of those contributed. This is a great way to use leftover squash though!
Hi Lindsay, thanks for sharing your variation. Baking is very much a science and any changes will change the recipe. Glad you liked the result though! 🙂