Savory Lower-Carb Butternut Squash Muffins recipe
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- 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
Nutrition Info
- 107.5 caloriescarbohydrate: 8.9 gcholesterol: 15.5 mgfat: 7.5 gfiber: 0.8 gprotein: 1.7 gsaturatedFat: 1.1 gservingSize: -sodium: 111.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Savory Lower-Carb Butternut Squash Muffins
Directions
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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.