Low Carb Spaghetti Squash Cinnamon Muffins

Name: Low Carb Spaghetti Squash Cinnamon Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18
Ingredients: 1.5 cup Bob�s Red Mill Almond Flour; 1.5 cup spaghetti squash; 1/2 cup Coconut Oil; 2 medium Egg fresh whole raw; 1 dash Salt; 1/2 tsp Baking Powder; 1 tsp Baking Soda; 2 tsp Cinnamon ground; 1/2 tsp. Xanthan Gum; 1/2 cup Zing Baking Blend

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 18

Ingredients

1.5 cup Bob�s Red Mill Almond Flour1.5 cup spaghetti squash 1/2 cup Coconut Oil 2 medium Egg, fresh, whole, raw 1 dash Salt 1/2 tsp Baking Powder 1 tsp Baking Soda 2 tsp Cinnamon, ground 1/2 tsp. Xanthan Gum1/2 cup Zing Baking Blend

Directions

Add baked spaghetti squash leftover and all other ingredients into a large mixing bowl. Place batter into 18 cup cake liners. Bake at 350 degrees 25 to 30 minutes or until golden brown.

Serving Size: Makes 18 2-oz. muffins

Number of Servings: 18

Recipe submitted by SparkPeople user V58PHIPPS.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 130.9
Total Fat: 11.4 g
Cholesterol: 18.2 mg
Sodium: 93.9 mg
Total Carbs: 8.3 g
Dietary Fiber: 1.4 g
Protein: 2.7 g

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