These little guys are actually an adaptation of my favourite banana-zucchini muffins. The spaghetti squash combined with the banana adds such an amazing amount of moisture to the muffins that make them irresistible. Hands out some of the best muffins I've made and such a fun new take on a vegetable I would have never thought could be so versatile! Oh, and you can never go wrong with some chocolate chips.
½ small spaghetti squash, seeds removed
2 medium ripe bananas
1/3 cup 0% fat vanilla Greek yogurt
5 tbsp. unsweetened applesauce
3 tsp. melted coconut oil or vegetable oil
¼ cup honey or maple syrup
1 tsp. vanilla extract
2 egg whites
1 ¼ cup whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
In a glass baking dish, place spaghetti squash face down and cover bottom with about 1 inch of water. Microwave on high for 10-12 minutes or until the skin is easily pierced with a fork.
Remove squash from microwave and let cool for 5 minutes. Once cool, scoop out flesh with a fork and drain excess water from squash using a paper towel. Give the strands a rough chop so they are smaller in size.
Preheat oven to 375°F. Line a 12-cup muffin tin with cupcake liners and set aside.
In a large bowl, mash the banana with a fork or potato masher. Add in the squash and wet ingredients (yogurt, applesauce, oil, honey, vanilla, and egg whites) and mix together until well combined.
In a separate bowl, mix together all the dry ingredients.
Slowly add the dry ingredients in batches to the wet ingredients and mix together until a sticky/slightly wet batter is formed.
Fill muffin cups with batter until almost full (~2-3 tbsp. batter each). Place muffin tin on middle rack of oven and bake for 20 minutes or until toothpick inserted into middle comes out clean.
Remove from the oven and place muffins on cooling rack.
NUMBER OF SERVINGS: 12 muffins
NUTRITION PROFILE (per muffin): Calories: 121 kcal, Protein: 5 g, Fat: 1 g, Fiber: 2 g
DEGREE OF DIFFICULTY: This is easier than I thought (Intermediate)