Spaghetti Squash Muffins

Spaghetti squash isn’t just made for dinner. How about dessert or breakfast? I tweaked this recipe that I found on cooks.com and served this to my kids. They ate them up and finished off the batch within a few days. My oldest, Aleyah, privately cornered me and asked what I had hidden in there. Pretty smart girl! I answered her honestly, and she smiled and commented on how much she liked them (still 🙂 ). Now you can make up a batch of spaghetti squash for your pomadora sauce for the night and use the rest for your breakfast the next morning.

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Spaghetti Squash Muffins

1 1/4 cup whole grain flour

1 Teaspoon baking soda

1 teaspoon pumpkin pie spice

Dash salt

1 Tablespoon ground flax (or 1 egg)

2 Tablespoons honey

2 Tablespoons coconut oil, extra light virgin olive oil, or nut oil

1 small orange, zested and juiced

     1/4 – 1/3 cup almond milk (amount of milk depends on juiciness of orange)

2/3 cup spaghetti squash strands, cooked

1/4 cup mini chocolate chips

Place flour, baking soda, spice and salt into a large mixing bowl. In another bowl, pour in oil, flax (or egg), honey, 1/4 cup milk, and juice.  Allow to sit a few minutes if using flax. Stir in squash. Add wet ingredients into flour mixture. Stir just until combined. If too thick, add additional milk and stir again. Fold in mini chocolate chips. Pour batter into greased muffin tins, filling about 2/3 way full. Bake at 350 degrees for about 20-25 min.

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6 Comments

  1. Reblogged this on Whole to the Core Blog and commented:

    My most viewed post of 2015…all natural sugars (and very little at that) to make these a “sweet treat”.

    Reply
  2. Liz

     /  October 1, 2016

    What is the total amount if liquid (i.e., oj plus almond milk)?

    Reply
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