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.