Best 3 Applesauce Squash Muffins Recipes
Applesauce squash muffins combine the flavors of sweet apples and savory squash into a moist and flavorful treat. This recipe uses wholesome ingredients like whole wheat flour, oats, and maple syrup for a nutritious and satisfying snack or breakfast option. The muffins are also vegan and can be made gluten-free with a few simple substitutions.
In addition to the classic applesauce squash muffins, the article also includes variations like:
* **Double Chocolate Applesauce Squash Muffins:** These muffins add a decadent chocolate twist with the addition of cocoa powder and chocolate chips.
* **Spiced Applesauce Squash Muffins:** Warm spices like cinnamon, nutmeg, and ginger give these muffins a cozy and comforting flavor.
* **Zucchini Applesauce Squash Muffins:** Adding grated zucchini provides an extra boost of moisture and nutrition to these muffins.
* **Apple Cranberry Applesauce Squash Muffins:** Dried cranberries add a tart and tangy contrast to the sweet apples and squash.
These variations offer something for everyone, making this recipe collection a versatile and delicious addition to any baker's repertoire.
BRAN MUFFINS WITH APPLESAUCE
This is one of my favorite bran muffin recipes, handed down from my mom. I made a few tweaks to make it even healthier. Add some raisins for a touch of sweetness.
Provided by elizabethann
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
- Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 22.1 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 287.9 mg, Sugar 11.1 g
APPLESAUCE MUFFINS
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 120mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
APPLESAUCE MUFFINS
Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.
Provided by Yossy Arefi
Categories breakfast, quick breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
- In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
- Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
- Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
- Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
- Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.
Tips:
- Choose the right squash: For best results, use a sweet and flavorful variety of squash, such as butternut squash, acorn squash, or kabocha squash.
- Cook the squash until tender: Before adding the squash to the muffin batter, make sure it is cooked until tender. This will help ensure that the muffins are moist and flavorful.
- Use ripe applesauce: Ripe applesauce will add sweetness and moisture to the muffins. If you don't have ripe applesauce, you can make your own by simmering peeled and chopped apples with a little water and sugar.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix the ingredients just until they are combined.
- Bake the muffins at a high temperature: This will help the muffins rise and give them a golden brown crust.
Conclusion:
These applesauce squash muffins are a delicious and healthy way to start your day. They are packed with nutrients, including vitamins A and C, fiber, and potassium. They are also a good source of protein and healthy fats. Enjoy these muffins for breakfast, lunch, or a snack. They are also a great way to use up leftover squash and applesauce.
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