Savory Lower-Carb Butternut Squash Muffins

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 0.75 cups brown sugar replacement , such as Splenda® Brown Sugar Blend
• 0.75 cups olive oil
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 3 cups pureed cooked butternut squash
• 1 cup old-fashioned oats
• 1 tablespoon chopped fresh rosemary

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.

2. 2

   Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.