Savory Lower-Carb Butternut Squash Muffins

This quick bread recipe delivers moist muffins flavored with rosemary and brown sugar, making them both savory and sweet. Eat them for dinner and breakfast.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 108 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.