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.

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

Ingredients

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

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.