Vegan Lemon Summer Squash Muffins
These delightful Lemon Summer Squash Muffins are light and fluffy and entirely vegan. They're easy to make and are perfect for breakfast and snacks. Drizzle the optional sweet lemon glaze over the top and they magically become dessert.
Servings: 12
Calories: 173kcal
Equipment
- Food processor with shredding blade or a box grater
Ingredients
For the Lemon Summer Squash Muffins
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup cane sugar
- ¾ cup unsweetened, plain non-dairy milk
- zest of 1 lemon
- ⅓ cup fresh lemon juice
- ¼ cup canola oil or other neutral oil, like vegetable oil or grapeseed oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded yellow summer squash measured after squeezing out the liquid; 1 large squash should be more than enough.
For the Lemon Glaze, optional
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
Instructions
For the Lemon Summer Squash Muffins
- Preheat the oven to 350°F. Add paper lines to a 12-cavity muffin pan or lightly spray the pan with cooking spray.
- Shred the summer squash using the large holes on a shredding blade with a food processor. Alternately, you can use the large holes on a box grater. Wrap the shreds in a clean dish towel and wring them out over the sink, squeezing out as much liquid as possible. Measure 1 ½ cups of shredded squash and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, whisk together the sugar, milk, lemon zest, lemon juice, oil, and vanilla.
- Pour the dry ingredients into the wet ingredients and stir until just combined. No white flour should remain visible, but a few lumps are fine and expected.
- Add the shredded squash and stir until evenly distributed.
- Transfer the batter to the prepared muffin pan. I like to use an ice cream scoop with a lever to evenly distribute the batter. Fill up each cavity to the top.
- Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before removing them to a cooling rack and continuing to cool completely.
For the Lemon Glaze, optional
- Stir together the powdered sugar, lemon juice, and vanilla until smooth.
- Once the muffins are completely cool, drizzle as much or as little of the glaze over each one as you like.
Notes
~ Squeeze as much liquid out of the shredded summer squash as possible.
~ Measure the shredded squash after squeezing out the liquid.
~ Measure the flour using the spoon-and-level method. Lightly spoon the flour into the measuring cup until it is over-filled. Then use the back of a knife to level off the top.
~ Zest the lemon before juice it.
~ Do not over mix the batter!
~ Allow the muffins to cool for about 10 minutes before removing them from the pan.
~ Allow them to cool completely before adding the glaze, if using.
Nutrition facts calculated without the optional lemon glaze.
Nutrition facts calculated without the optional lemon glaze.
Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g