Anything you can do with zucchini, you can do with yellow summer squash, both of which are abundant (perhaps a little too abundant) in the summer. Typically, I turn summer squashes to something savory like pasta, zoodles, or grated zucchini cakes, but here I turned a little grated squash into Paleo-style muffins. Almond meal and coconut oil make them higher in fat and lower in carbs than typical muffins, keeping you fuller longer and helping you avoid a sugar high. I tend to avoid making or creating baking recipes that require lots of precision or specialty ingredients (even if they do turn out perfectly) so I stuck with basic ingredients here, but feel free to experiment. These will turn out ultra-moist and juicy as well as denser and less crumbly than a typical muffin.
Summer Squash Spice Muffins
makes 6 muffins
1 cup, packed almond flour (this is finer than almond meal and will turn out better)
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup grated summer squash (or zucchini), patted dry with a paper towel
2 tablespoons melted coconut oil
1/4 cup honey or maple syrup
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla extract
2 tablespoons raisins or dried currants
1. Preheat oven to 350. Line a muffin tin with 6 muffin liners.
2. Combine all dry ingredients in a mixing bowl. Whisk together with a fork.
3. Combine all wet ingredients in a different large mixing bowl. Whisk together with a fork.
4. Add dry ingredients to wet ingredients, folding together with a rubber spatula until just mixed. Add in raisins or any other mix-ins.
5. Immediately, fill muffin cups 2/3 full (you will get a lot of spread on top if you fill them fuller--this recipe won't puff up as much as traditional muffins). Bake for 18-20 minutes, until a toothpick can be inserted and removed with nothing sticking to it. Let cool in tin for 5 minutes then cool on rack for another 15.