Savory Lower-Carb Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins

5
clarkandstephaniemoore 0

"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

35 m servings 108 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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

5
  1. 5 Ratings

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LOVED these, didn't change a thing about the recipe. Browsing my recipe box this evening and found the recipe again. Hubby advises please make them again! Delicious.

I followed the directions and they were very mushy. Not sure what happened.

These were great! My whole family enjoyed them with a roast beef and salad for dinner. Also, because the recipe makes so many, I froze a dozen of them to enjoy another day! I love butternut s...

I got a dozen regular sized muffins from this recipe. I've made these a number of times--changing ingredients from time to time. Here's a few tips that worked well--I made the squash like chunky...

Just made these with a few changes due to what I had on hand. Instead of brown sugar substitute used honey, quinoa flakes instead of rolled oats. They didn't rise all that much but they taste gr...