Banana Yellow Squash Muffins

Yellow squash may seem like a bit of an odd ingredient, but think of it like zucchini. It makes a deliciously moist quick bread or muffin and you can throw just about anything in with it: raisins, chopped nuts, seeds, chocolate chips, chopped apples, lemon zest, shredded carrots. Get creative.

Just remember, when mixing, don't overdo it! Especially when making muffins. While you may be giving your arm a good workout, your muffins will turn out dense and tough. Use a light touch when blending the wet and dry ingredients (but feel free to whip the sugar and egg mixture thoroughly).

The Recipe

makes 2 loaves or about 24 muffins (12 jumbo)

2 ripe bananas
2 yellow summer squash - grated/shredded
1 1/2 cups flour
1 cup whole wheat flour
1 cup oats
1/3 cup wheat germ and/or flax (or more wheat flour)
1/2 cup oil
1/2 cup sugar
1/2 cup agave (or honey)
2 eggs
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup chopped pecans

In a large bowl, mash bananas and mix with shredded squash. Add eggs, beat lightly. Add oil, sugar, agave/honey, milk and vanilla. Mix ingredients well.

In a separate bowl, combine flours, oats and wheat germ/flax. Add spices, baking powder, baking soda and salt. Add this mixture to the wet ingredients and stir just until combined. Gently stir in chopped nuts.

Spoon into greased and floured muffin tins or loaf pans. Bake at 350F degrees (about 1 hour for bread, 15-20 minutes for muffins). Check periodically to make sure the top isn't getting too brown. Cover loosely with aluminum foil, if necessary.