Search thousands of recipes reviewed by home cooks like you.

Savory Lower-Carb Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
clarkandstephaniemoore

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MMMICHELLE
1

MMMICHELLE

5/21/2013

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!

pate42
0

pate42

9/22/2013

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

sean
0

sean

9/15/2013

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

Similar recipes

ADVERTISEMENT