Snack

Gluten Free Muffins with Spaghetti Squash is for Snack.

Gluten Free Muffins with Spaghetti Squash takes 15 minutes to prepare.

Gluten Free Muffins with Spaghetti Squash takes 15 minutes to cook.

Gluten Free Muffins with Spaghetti Squash makes 22 servings.

The ingredients for Gluten Free Muffins with Spaghetti Squash are:

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

Here is how you make Gluten Free Muffins with Spaghetti Squash:

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 muffinsNumber of Servings: 22Recipe submitted by SparkPeople user KRISYSILLS.

The nutritional information for Gluten Free Muffins with Spaghetti Squash is:

• 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

The dietary needs meet for Gluten Free Muffins with Spaghetti Squash is Gluten Free