Savory Lower-Carb Butternut Squash Muffins

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Description

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.

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

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
  3. flour
  4. brown sugar replacement
  5. olive oil
  6. baking soda
  7. and salt together in a large bowl until smooth. Add squash
  8. oats
  9. and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
  10. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  11. 20 to 25 minutes.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 24

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