Happy Fall! It’s finally starting to feel like it here on the East coast. It’s been somewhat of a wacky fall, full of rainy days; a cool day here, followed by a few days of 80 degree temps. I think we are now officially underway and one can’t help but love the beautiful oranges, yellows and reds upon the trees. With that said, I decided to make a recipe incorporating yellow and orange in the form of yellow squash and carrots. I had a leftover yellow squash from the farmers market looking pretty lonely in my fridge and a bag of shredded carrots – viola, Yellow Squash Carrot Muffins!

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Instead of typical white sugar, I used coconut sugar which has a lower glycemic index and quinoa flour in place of the wheat flour for some extra protein. These turned out super tasty, filling and perfect with a dollop of sweet cream butter and honey drizzled on top.

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Enjoy the day, wherever your Saturday may be!

Ingredients:

  • 3/4 cup whole-wheat flour or quinoa flour
  • 3/4 cup all purpose flour
  • 1/2 cup sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg white
  • 1 whole egg
  • 6 tablespoons vegetable oil
  • 1 medium yellow squash, unpeeled and finely grated
  • 1/2 cup shredded carrots

Preheat oven to 350 degrees F. Spray muffin tin with coconut oil spray or other nonstick cooking spray.

Chop the ends off the squash and grate into a medium bowl. Add in the shredded carrots and egg and give everything a good stir and/or whisk.

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In another large bowl incorporate the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

Pour wet ingredients ingredients into dry and incorporate fully. Spoon out mixture into muffin pan 2/3 full and pop into the oven for 30-35 minutes until toothpick inserted into the center comes out clean. I would start checking after 20 minutes depending on your oven as well. Mine cooked through a little quicker but I think my oven runs a tiny bit hot.

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These made for the perfect fall breakfast bite with some healthy veggies added for good measure. Enjoy!

 

 

 

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