Simple Summery Squash Muffins #MuffinMonday

Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

I've been happily joining in for months now. This month, this is the muffin line-up...

• Banana Mocha Chip Muffins from Jolene's Recipe Journal
• Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
• Creamed Corn Muffins from Palatable Pastime
• Lemonade Muffins from Karen's Kitchen Stories
• Scotch Bonnet Cornbread Muffins from Passion Kneaded
• Simple Summery Squash Muffins from Culinary Adventures with Camilla
• Soft Blueberry Muffins from Making Miracles
• Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
• Sweet Potato Mango Muffins from Zesty South Indian Kitchen

Simple Summery Squash Muffins

I'll be honest: I almost skipped this month. Not because I didn't have a muffin to bake, but because my husband has been plant-based all month. That is a story for another day, but it has meant no eggs and no dairy since the beginning of the month. And I was a little sad and disheartened about baking in that state. I could have forged ahead and baked what I had planned, just telling him he couldn't have any; but that seemed mean. So I decided to adapt my zucchini bread to a plant-based recipe. It's not vegan because it includes honey. Thankfully, Jake hasn't given up eating honey or wearing wool and leather.

I was inspired by a zucchini that D brought to me. He's been my zucchini master for years. Bigger kid, smaller squash this year. But it was still delicious and perfect for this muffin creation. I love that this is also a one-bowl prep.

This recipe works just as well with summer squash of any shape. I made it again with yellow patty pan and eight ball squash. So, get creative!

Ingredients makes 12 muffins

• 1/2 cup organic granulated sugar + 1 Tablespoon for sprinkling
• 1 cup coconut milk
• 1/4 cup vegetable oil (I used a mild olive oil)
• 1/4 cup honey (I used a local sage honey)
• 2 Tablespoons applesauce 
• 1 teaspoon pure vanilla extract
• 1-3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 2 heaping cups shredded zucchini
• 1/2 cup dried dates, chopped
• Also needed: muffin pan, paper liners (optional)

Procedure

Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with paper liners, if using. If not using liners, grease your hollows.

In a large mixing bowl, whisk together all of the ingredients up to the zucchini. Once everything is moistened and well-combined, fold in shredded zucchini and date pieces.

Scoop 1/3 cup batter into each muffin liner. Sprinkle the tops with a little bit of sugar; I used one tablespoon total for all twelve of the muffins. Place in the oven and bake for 55 to 60 minutes; a toothpick inserted in the middle of a muffin should come out clean.

Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.

That's a wrap for the July #MuffinMonday event. Join us next month...last Monday of August. I'll hopefully have wrapped my head around baking without eggs and dairy more solidly by then. But this effort was certainly a success.