Savory Lower-Carb Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  clarkandstephaniemoore

“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.”

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Adjust Servings

Original recipe yields 24 serving



  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 (4)

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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 squash any way you can make it, so this really hit the spot for me and this was the first time my six-year old actually enjoyed his squash. He said, "Good job, Mommy! You served me squash and I liked it!" My only change was to substitute real brown sugar for the brown sugar replacement, in which case you need to double to amount of brown sugar to 1.5 cups. Happy baking! Thanks a lot for a great recipe!



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 mashed potatoes, added toasted pine nuts, used combo whole wheat flour/ soy flour for protein and fiber, switched out the splenda for 4 T agave syrup. Big thanks to the creators of this not too sweet, savory recipe



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

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Amount Per Serving (24 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 7.5 g
  • 11%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Caramelized Butternut Squash Soup


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Spiced Butternut Squash Muffins