Diabetes Blogs

Summer Squash Morning Glory Muffins

My garden is overrun with summer squash. In previous years I have made oodles of healthy zucchini baked goods, so I figured that baking with summer squash would be as good, if not better. Although it may not be as popular, summer squash was a great addition to my muffins, making them super moist and tasty. 

These were a daring experiment, but got some good reviews. I brought these to a meeting today and before long someone was asking for the recipe (which I hadn't scribbled down yet). Instead of using white flour, I used a mixture of high fiber ingredients for better blood sugar control and increased satiety. I omitted the raisins to cut down on extra carbs (plus my significant other doesn't care for them) and cut back on the added sugar by using a sugar substitute.

Most muffins you pick up at bakeries or restuarants are super-sized and will cost you about 500 calories and over 70 g carbohydrates, more like a dessert than a breakfast! Splitting on with a friend is a better option, but will likely leave you hungry in an hour or two. These muffins are a reasonable portion and are filled with fiber for a satisfying breakfast. Typically I keep a few days worth muffins for breakfast and freeze the rest in freezer bags. This way I don't overeat them, get sick of them, or let them go to waste. Giving them to friends and family is another great option. 

Summer Squash Morning Glory Muffins

Makes 16 muffins


1 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup wheat bran

2 Tbsp flax meal

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1/2 cup Splenda Brown Sugar Baking Blend

1/2 cup canola oil

1 cup skim milk

2 eggs

2 tsp vanila extract

1 cup grated carrots

1 cup grated summer squash 

1 apple diced

1/2 cup unsweetened coconut flakes

1/2 cup slivered almonds



1. Preheat oven to 350 degrees. Spray muffin tins with non-stick spray.

2. Mix first 8 ingredients (dry ingredients) together in a large bowl. Set aside

3. Mix oil, milk, eggs, and vanilla in a separate bowl. 

4. Add the wet ingrdedients to dry ingredients. Stir until just combined (over-mixing with create tough muffins)

5. Fold in remaining ingredients and fill muffin tins 3/4 full. 

6. Bake for 20 minutes or until golden brown. Serve warm. 


Use within 3 days for best flavor or freeze in freezer bags for up to 2 months. 

Nutrition Facts: 190 calories, 11 g fat (2 g saturated), 19 g carbohydrates, 4 g fiber, 4 g protein, 250 mg sodium


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