i-can't-wait-for-summer squash muffins [dairy free]

Squash and muffins? Say what?

This week, I took a discount pack of summer squash-lings and made a frittata and muffins. There ya go. You can have your squash for dinner and dessert.

With the addition of sugar, cinnamon and chocolate chips, you can't taste the squash at all, which is not all that surprising considering that squash isn't particularly flavorful on its own.

It's delicious! The pureed squash adds a moistness to the muffins and seems to help keep them from drying out. They still tasted great the next day.

summer squash muffins [dairy free] (adapted from here)
1 1/2 cups of all-purpose flour
1/2 cup whole wheat flour
2 medium-sized summer squashes
1/3 cup oil
2/3 cup apple sauce
1 lonely egg
1/2 cup brown sugar
3 Tbs baking powder
2/3 tsp salt
1/2 tsp vanilla extract
Optional: 1/2 cup chocolate chip, 1/2 tsp cinnamon

Yields 13 muffins

1. Cut off the ends of the squash and slice into circular pieces. Boil the squash in a small amount of water until softened. Drain it, and puree the boiled squash in a food processor (or mash with a fork).
2. Combine the squash puree with egg, apple sauce, oil, vanilla and brown sugar.
3. In a separate bowl, mix the dry ingredients - flours, baking soda, salt, spices.
4. Fold the wet and dry mixture together until moistened.
5. Mix in the chocolate chips.
6. Pour into a muffin pan or cake pan, and bake at 375 for 30-35 minutes.
7. Let cool and nomnomnom, enjoy!