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Yellow Squash Muffins


I had to make these gluten free for my son. They turned out great! For the flour mixture I used 2 cups of brown rice flour, and 1 cup of tapioca starch. I also added a 1/4 tsp of all spice. Great breakfast muffin!

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

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Rate this recipe 4.4/5 (7 Votes)


  • Ingredients
  • 2 lbs crookneck yellow squash
  • 2 eggs
  • 1 ⁄2 cup melted butter
  • 1 ⁄2 cup applesauce
  • 1 cup sugar
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt


Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1


1. Wash squash, trim ends, and cut into 1-inch slices.

2. Cook in a small amount of water for 15 to 20 minutes.

3. Drain well and mash.

4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.

5. Combine dry ingredients in a large bowl.

6. Make a well in center of mixture.

7. Add squash to dry ingredients, stirring only until moist.

8. Spoon into greased muffin tins, filling 3/4 full.

9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

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