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Savory Lower-Carb Butternut Squash Muffins Recipe

Recipe by: clarkandstephaniemoore

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
  • 2Beat 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.
  • 3Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Ingredients
  • 24 servings
  • 108 cals
  • 2 eggs
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
  • 3/4 cup olive oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups pureed cooked butternut squash
  • 1 cup old-fashioned oats
  • 1 tablespoon chopped fresh rosemary
Nutrition

Amount per serving ( 5 total)

  • Calories:
    108
    5%
  • Fat:
    7.5
    11%
  • Carbs:
    8.9
    3%
  • Protein:
    1.7
    3%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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