SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS

Savory Lower-Carb Butternut Squash Muffins image

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.

Provided by clarkandstephaniemoore

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 9

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

Steps:

Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 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, Sodium 111.5 mg, Sugar 1 g