Gluten Free Muffins with Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 22
  • 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

View full nutritional breakdown of Gluten Free Muffins with Spaghetti Squash calories by ingredient
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Introduction

Made these similar to Cinnamon Muffins, Low Carb - except, I added spaghetti squash, and protein powder, and subbed some of the oil for apple sauce. Made these similar to Cinnamon Muffins, Low Carb - except, I added spaghetti squash, and protein powder, and subbed some of the oil for apple sauce.
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 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

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.

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