Savory Lower-Carb Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins
  • 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


  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.

04/03/2018
Savory Lower-Carb Butternut Squash Muffins, recipe PT15M PT1H 5 455 calories

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