Savory Lower-Carb Butternut Squash Muffins recipe

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Ingredients

2 eggs
1 cup all-purpose flour
¾ cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
¾ cup olive oil
1 teaspoon baking soda
½ teaspoon salt
3 cups pureed cooked butternut squash
1 cup old-fashioned oats
1 tablespoon chopped fresh rosemary

Nutrition Info

107.5 calories
carbohydrate: 8.9 g
cholesterol: 15.5 mg
fat: 7.5 g
fiber: 0.8 g
protein: 1.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 111.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 serving

Recipe Note

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.

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