Snack

TQI Modified Breakfast Muffins is for Breakfast, Snack.

TQI Modified Breakfast Muffins takes 20 minutes to prepare.

TQI Modified Breakfast Muffins takes 25 minutes to cook.

TQI Modified Breakfast Muffins makes 12 servings.

The ingredients for TQI Modified Breakfast Muffins are:

2 cups almond flour
1/2 tsp salt
2 tsp baking powder
4 eggs
1 cup ripe banana - mashed
1 cup cooked fresh squash, pumpkin or sweet potato (or canned or frozen)
1/4 cup olive oil
== optional ==
1/2 cup chopped nuts
1+ tsp cinnamon
3/4 tsp cardamom
1/8 tsp nutmeg
1/2 tsp orange peel
1/2 tsp ground (or fresh) ginger

Here is how you make TQI Modified Breakfast Muffins:

Sift dry ingredients and spicesmix wet ingredients by themselves - an immersion blender works greatadd dry ingredients to wet, and mix (again immersion is great)gently add in cracked nutsadd muffin tin liners to 2x6 muffin tinsfill with batter - add flaked coconut, fresh cranberries, etc to zip things upBake 22-25 minutes @ 400 in a pre-heated ovenUse a toothpick to test that they are done (no crumbs adhere to the toothpick)Cool - store - eat! Lasts 2 daysServing Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SARALAWSON.

The nutritional information for TQI Modified Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 237.9

• Total Fat: 19.8 g
• Cholesterol: 82.8 mg
• Sodium: 206.5 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 3.8 g
• Protein: 7.7 g

The dietary needs meet for TQI Modified Breakfast Muffins is Gluten Free