Squash Streusel Muffins

by Alexandra London-Gross on July 28, 2014

in Food, Recipe

There is a certain point during the CSA season when I think to myself “I cannot eat another _____.” Somehow I always find some solution for whatever abundance of vegetables I have. This week, it’s summer squash. I love zucchini and summer squash, but the size of the squash rivals my forearm. So let’s be honest, whenever I need to make a dent in the produce bin the oven turns on. Baking with vegetables? You know I love it.

These muffins rival Jessica Seinfeld’s ability to sneak vegetables into food.

Summer Squash Streusel Muffins (GF)

Summer Squash Streusel Muffins

by Alex London-Gross

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake bread breakfast dessert snack dairy-free almond meal banana oats Summer Squash muffin summer

Ingredients (12 muffins)

    Muffin Base

    • 4 tbsp coconut oil
    • 2 tbsp honey
    • 1/2 cup unsweetened applesauce
    • 1 large banana, mashed
    • 2 eggs, beaten
    • 1 tsp vanilla
    • 1 cup shredded summer squash
    • 1 1/2 cups almond flour
    • 1/2 cup whole oats
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tbsp cinnamon
    • 1/4 tsp salt

    Streusel Topping

    • 1/4 cup raw pecan pieces
    • 3 tbsp whole oats
    • 1 tbsp coconut oil
    • 1 tbsp coconut sugar
    • 1 tbsp almond flour


    Preheat over to 350F and line the muffin tin(s) with silicone baking cups.

    In a medium mixing bowl, whisk together the almond flour, oats, baking soda, baking powder, cinnamon and salt. Set aside.

    In a larger bowl, mix together the coconut oil, honey, applesauce, banana, vanilla and eggs. Once well combined, fold in the shredded squash.

    Gently fold in the dry ingredients until a wet batter forms. Set aside.

    In the small mixing bowl combine all of the streusel toppings and mix together with a fork until crumbly.

    Scoop out about 1/3 cup of muffin batter into each tin. Top with a bit of the streusel and gently press into the batter.

    Bake for 30 minutes, turning half way.

    Allow to cool completely before removing from the muffin tin. Store in the refrigerator in an air-tight container.

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    Summer Squash Streusel Muffins (GF)

    I wasn’t quite expecting to make a full dozen muffins, so a few are wrapped up and in the freezer. I’m sure some winter morning I’ll crave the taste of summer once again. Now I just need to start collecting ideas for beets…


    Summer Runner Smoothie

    by Alexandra London-Gross on July 17, 2014

    in Drink, Food

    Of course the day that I sit down to write this post, it isn’t 90 degrees with 90% humidity in Virginia. While I am thoroughly enjoying this “cold” spell, the return of southern summers isn’t too far away.

    I’ve struggled to find a breakfast that is quick and easily digestible before morning runs. The 4:30am alarm is not so enjoyable but it’s also the only way to get food in my stomach and a few miles before the heat becomes unbearable. I also really don’t want to think that early in the morning.

    I finally put two of my favorite breakfasts together for a quick hit of carbs that doesn’t leave me feeling weighed down. Overnight oats in a smoothie.

    Summer Runner SmoothieThe night before prep the oats. I like 1/4 cup whole oats (not quick cooking), 1 tsp ground flax, 1/2 cup unsweetened almond milk. Add it all to your blender and place it in the fridge over night. In the morning add 1/2 cup blueberries, 1/2 banana, 1 date, 1/2 additional liquid (I use either coconut water or more almond milk). Blend it all up and your breakfast is set!

    Summer Runner Smoothie

    This is also a great post-run smoothie. My stomach is way happier having everything blended up than a bowl of oatmeal to digest. It’s still a great hit of complex and simple carbs to keep me energized during sweaty runs.


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