Savory Lower-Carb Butternut Squash Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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:
2 eggs |
1 cup all-purpose flour |
3/4 cup brown sugar replacement (such as splenda® brown sugar blend) |
3/4 cup olive oil |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 cups pureed cooked butternut squash |
1 cup old-fashioned oats |
1 tablespoon chopped fresh rosemary |
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.
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