Savory Muffin Recipe › Savory Lower-Carb Butternut Squash Muffins

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
• 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

Cooking 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.

Nutrition Facts

• calories107.5
• carbohydrateContent8.9 g
• cholesterolContent15.5 mg
• fatContent7.5 g
• fiberContent0.8 g
• proteinContent1.7 g
• saturatedFatContent1.1 g
• sodiumContent111.5 mg
• sugarContent1 g