*Healthier* Yellow Squash Muffins

I'm still working toward converting my recipes to healthier ingredients (ie more whole wheat flour, less refined sugar, less trans-fat margarine, etc.) I'm sure this recipe would taste just fine with all whole wheat flour, but for now I'm happy with the progress to half WW and half AP. For my original version with "normal" ingredients, click here.

2 lbs. yellow squash (about 8)
1/2 c applesauce (unsweetened)
3/4 c coconut oil
1 c sucanat
1 1/2 c AP unbleached flour
1 1/2 c whole wheat flour
1 Tbs + 2 tsp baking powder (non-aluminum)
1 tsp sea salt
1/2 tsp baking soda

Boil squash until tender. Drain well. Return to pot and mash.

Measure 2 cups mashed squash into a large bowl. Add applesauce and coconut oil. Mix. (Much of the coconut oil will melt from the heat of the squash.)

Mix remaining ingredients in another bowl. Then mix both the dry ingredients and the squash mixture together.

Fill non-greased muffin cups 3/4 c full. Bake 350 until lightly golden brown, about 18-23 minutes.


Note: The coconut flavor will increase as the muffins sit, so if they happen to last a few days, you may begin to notice more hints of coconut.