Print: Savory Lower-Carb Butternut Squash Muffins

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.

Prep

13 min

Cook

21 min

Servings

Difficulty

Medium

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 per serving

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