Yellow Squash Cornbread Muffins
40 mins (prep 20, cooking 20)
14 ingredients
18 servings
This is my modification of Yellow Squash Muffins (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.

Categories:  <-60-mins , quick-breads , muffins , breads , squash , vegetable , time-to-make ,
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Serving Size (31.14 g)
Servings 18
Amount per Serving
Calories 123.35 Calories from Fat 59.85
% Daily Value *
Total Fat 6.65g 184.24%
Saturated Fat 0.77g 69.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 266.85mg 200.14%
Total Carbohydrate 15.82g 94.95%
Dietary Fiber 0.28 g 19.8%
Sugars 8.76 g %
Protein 0.73g 26.28%
Vitamin A 0.92IU% Vitamin C 0.12mg%
Calcium 76.57mg% Iron 0.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crookneck yellow squash, cornmeal