Yellow Squash Cranberry Muffins


A few years ago I planted some yellow squash and it went gang busters in the garden. I made fritters with it, sauted it, roasted it, you name it. But I was at a loss of what else to do with it. So I found this recipe from CaramelPie and altered it to cut down on prep time and make them a little more healthful. And since the, they have been by far one of my favorite summer baked goods.

I just baked up my first batch of the season and they are just as yummy as I remember! Super moist, light and delicately sweet!


15 muffins

  • 2 cups baby yellow squash grated
  • 2 eggs
  • 1cup melted butter
  • 1cup applesauce
  • 1cup sugar
  • 12  cup brown sugar
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 5 teaspoons baking powder
  • 1teaspoon salt


  1. Wash squash, trim ends, and grate.
  2. Measure 2 cups of the squash, combine with eggs, butter, and applesauce, and set aside.
  3. Combine dry ingredients in a large bowl.
  4. Make a well in center of mixture.
  5. Add squash to dry ingredients, stirring only until moist.
  6. Spoon into greased muffin tins, filling 3/4 full.
  7. Bake at 350 degrees F for 18-20 minutes or until toothpick inserted in center of muffin comes out clean.

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