Low Carb Spaghetti Squash Cinnamon Muffins

Low Carb Spaghetti Squash Cinnamon Muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Low Carb Spaghetti Squash Cinnamon Muffins calories by ingredient


Introduction

This low carb spaghetti squash muffin has excellent flavor, and very moist. Only 6.9 grams of net carbs. This low carb spaghetti squash muffin has excellent flavor, and very moist. Only 6.9 grams of net carbs.
Number of Servings: 18

Ingredients

    1.5 cup Bobís 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

Tips

This is a good way to use up leftover spaghetti squash. I think the next time I make these i will cut back on the sweetener as they are very sweet tasting, and maybe substitute some coconut flour for almond flour as they are super moist.


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.