Gluten Free Muffins with Spaghetti Squash

Name: Gluten Free Muffins with Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22
Ingredients: Jay Robb Egg White Protein Vanilla 2 serving; Coconut Flour Bobs Red Mill 2 tbsp 3 tbsp; Flax Seed Meal (ground flax) 6 tbsp; Celtic Sea Salt (serv 1/4 tsp = 1.3g) 0.75 tsp; Baking Soda 0.75 tsp; Egg fresh 6 large; Bragg Organic Raw Unfiltered Apple Cider Vinegar (mother) .5 tbsp; Coconut Nectar Raw Coconut Secret brand 6 tbsp; Spectrum Organic Coconut Oil Unrefined 3 tbsp; Santa Cruz Organic Apple Sauce 0.063 cup; Blanched Almond Flour Honeyville Grain brand 138 gram(s); Spaghetti Squash 1 cu

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 22

Ingredients

Jay Robb Egg White Protein, Vanilla, 2 serving Coconut Flour Bobs Red Mill 2 tbsp, 3 tbsp Flax Seed Meal (ground flax), 6 tbspCeltic Sea Salt (serv 1/4 tsp = 1.3g), 0.75 tspBaking Soda, 0.75 tspEgg, fresh, 6 largeBragg Organic Raw Unfiltered Apple Cider Vinegar (mother), .5 tbspCoconut Nectar, Raw, Coconut Secret brand, 6 tbspSpectrum Organic Coconut Oil, Unrefined, 3 tbspSanta Cruz Organic Apple Sauce, 0.063 cupBlanched Almond Flour Honeyville Grain brand, 138 gram(s) Spaghetti Squash, 1 cu

Directions

Cook spaghetti squash first, separately combine wet and dry ingredients, then stir together all ingredients. Bake at 350 for 15 minutes.

Serving Size: Makes 20 muffins

Number of Servings: 22

Recipe submitted by SparkPeople user KRISYSILLS.

Servings Per Recipe: 22

Nutritional Info Amount Per Serving

Calories: 111.8
Total Fat: 7.2 g
Cholesterol: 50.5 mg
Sodium: 174.6 mg
Total Carbs: 6.9 g
Dietary Fiber: 1.3 g
Protein: 5.8 g

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