I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.
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
Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
-
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
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
Per serving
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