I’m sure you’re all well aware by my recent posts that I’ve started a new semester at SDSU. I’m also sure most of you are are aware that I have literally the biggest sweet tooth in the world. Here today I have some Vegan Vanilla Muffins (made with Spaghetti Squash) that oddly encompass every theme in my life at the present moment (okay, maybe that’s a stretch, but hear my logic).
Friends… this week hit me like a TRUCK. Not those goofy little “I’m a cowboy!” trucks that you see in Country Music videos. No no. This week was a big ol’ sixteen-wheel truck full of stuffed-calendars and alarm-clocks-set-for-the-wrong-time. Not to fret, though, it was also chock full of some amazing new friendships and learning super rad things in my classes! (For instance, in my Cultural Anthropology lecture, I learned that super long ago- like over 10,000 years ago, the smallest scale societies had the least amount of social stratification, which basically let them have the most amazingly fabulous and successful tribes ever. And I mean EVER.)
I could get sidetracked with cultural anthropology any day, but let’s get into the the good stuff.
The reason these muffins relate to my life specially at the moment is because the stress of oh-so-much going on tends to make me crave sweet foods. But, a lot of the time I try to do things in a little bit of a healthier way around here. So… these muffins feature spaghetti squash baked into them. If you’re not already aware, spaghetti squash is a super healthy vegetable with SO many nutrients that I’m not going to research and name here because it’s 2018 and we all know how to use google.com. 😉
These muffins are made from whole grain flour, have extra fiber and nutrients from the spaghetti squash, and have an option to be sweetened naturally- That’s a HECK YEAH in my book!
If you’re in love with these as much as I am, be sure to comment below or tag me in an Instagram picture with your recreation @cookwithcourt!
Vegan Vanilla Muffins (with Spaghetti Squash!)
A fun muffin recipe that will satisfy your sweet tooth and sneak in extra veggies! A great way to use up leftovers, too.
- 1 1/2 cups white whole wheat flour *
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp ground flaxseed (plus 5 tbsp water)
- 1/2 cup unsweetened applesauce
- 3/4 cup coconut or regular sugar
- 1 tbsp vanilla extract
- 2 tsp apple cider vinegar **
- 1 cup cooked spaghetti squash ***
Preheat oven to 350 degrees Farenheight. Line a muffin tin with paper liners or lightly coat with a non-stick spray. Mix flaxseed and water and set aside.
In a medium bowl, mix together dry ingredients thoroughly and set aside. In a large bowl, mix together all wet ingredients except spaghetti squash until fully incorporated. Then, add spaghetti squash and stir until evenly mixed.
Add dry ingredients to wet, stirring until just incorporated (don't overmix!). Distribute evenly into muffin tins and bake for 22-27 minutes until tops are golden-brown and a toothpick inserted comes out clean. Enjoy!
*can sub all regular whole wheat flour (bread will be a bit more dense), 3/4 cup whole wheat flour and 3/4 cup white flour, all white flour, or spelt flour for a gluten-free option
**can sub with regular vinegar or lemon juice
***Make sure your cup measure is packed and the squash is lightly squeezed to release excess water and "cut up" a bit so it's not stringy in the bread
Nutrition facts below are for 1 of 10 muffins made with whole wheat flour.