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Spaghetti Squash and Spinach Muffins
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 1 egg
  • 2 tsp Garam Masala
  • 3 cups fine ground corn flour
  • 1 cup coarse cornmeal
  • 3 tsp filtered water
  • 1 3/4 cups Rice milk, plain
  • 1/4 cup Sucanat
  • 2 cups Spinach, chopped small
  • 1 1/2 cups raw Squash, grated
  • 2 tbsp Baking Powder
  • 1/3 cup coconut oil

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Preheat oven to 350 degrees.

1) Combine the corn flour and meal, baking powder, spice and sucanat in a mixing bowl.

2) Stir in the grated squash until evenly coated with dry ingredients.

3) Whisk the egg and stir in the rice milk and melted coconut oil.

4) Add the spinach and liquid mixture into the dry ingredients and fold together gently. Set aside.

5) Lightly grease 6-8 muffin tin cups with coconut oil, then dust the inside of each cup with a teaspoon of cornmeal.

6) Portion batter into muffin cups.

Bake for 40-45 minutes or until each muffin is golden brown with a firmly set center.

Try our variations! Try different spices, such as ground fennel, nutmeg or curry powder instead of cumin; or add 1/4-1/2 tsp. cayenne for a spicier muffin.


Suitable for these diets:

Vegetarian Gluten Free

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