Butternut Squash Egg White Cups
- U Serves 1 Person
- P Prep: 00:05
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 132
Calories from Fat 16
% Daily Values*
Total Fat 1.76
2.71%
Saturated Fat 0.45
2.25%
Polyunsaturated Fat 0.64
Monounsaturated Fat 0.18
Cholesterol 0.00
0.00%
Sodium 141.15
5.88%
Potassium 478.90
Total Carbohydrate 21.45
7.15%
Dietary Fiber 3.91
15.64%
Sugars 9.69
Protein 9.17
Vitamin A 209.80%
Vitamin C 34.55%
Calcium 10.37%
Iron 7.29%
* Nutritional Values are estimated and may vary
³ Description
A Healthy Breakfast never felt so comforting!
² Ingredients
- 2 large Egg White
- 0.17 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 0.17 serving (serving = 2 tbsp) Bob's Red Mill Flaxseed Meal
- 0.12 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 1/8 serving (serving = 1/4 cup) Maple Grove Farms Pure Maple Syrup
- 1/4 tsp Cinnamon
- 0.7 cup, cubes Butternut Winter Squash
- 1/2 serving (serving = 1/3 spray) Spectrum Coconut Spray Oil
q Directions
In a Bowl, Mix:
2 Large Egg Whites
1 teaspoon Coconut Flour
1 teaspoon Ground FlaxSeed
2 TB Unsweetened Almond Milk
1/2 TB Maple Syrup
1/4 teaspoon Ground Cinnamon
3/4 Cup Baked Butternut Squash, mashed
Pour into lightly greased muffin molds
Bake on 400 for about 20 minutes
**ChefTiffy Tip**
Sub the Maple Syrup for your sweetener of choice
Broccoli Spread
Chocolate-Zucchini Pancakes
Mexican Chipotle Chicken Fried
Coconut Flour (Low Carb)
Moist Pancakes
Protein Pretzels
Sign in via Twitter
Sign in via Google