Savory Lower-Carb Butternut Squash Muffins
Recipe by clarkandstephaniemoore from allrecipes.com
35 Mins.
Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 108
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
Related Recipes
Sweet Butternut Squash Muffins
Perfect Butternut Squash Muffins
Fran's Butternut Squash Muffins
Spicy Squash Muffins
Butternut Squash and Cranberry Muffins
Spiced Butternut Squash Muffins
Butternut Squash Pecan Muffins
Butternut Squash Stuffin’ Muffins
Kabocha Squash Mini Muffins
Spicy Apricot Squash Muffins
Butternut Squash Cookies
