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My review
Savory Lower-Carb Butternut Squash Muffins
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clarkandstephaniemoore
"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."
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Ingredients
35 m servings 108Original recipe yields 24 servings (24 serving)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
5/21/2013
These were great! My whole family enjoyed them with a roast beef and salad for dinner. Also, because the recipe makes so many, I froze a dozen of them to enjoy another day! I love butternut s...
Most helpful critical review
9/15/2013
I followed the directions and they were very mushy. Not sure what happened.
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5/21/2013
These were great! My whole family enjoyed them with a roast beef and salad for dinner. Also, because the recipe makes so many, I froze a dozen of them to enjoy another day! I love butternut s...
12/6/2014
LOVED these, didn't change a thing about the recipe. Browsing my recipe box this evening and found the recipe again. Hubby advises please make them again! Delicious.
9/22/2013
I got a dozen regular sized muffins from this recipe. I've made these a number of times--changing ingredients from time to time. Here's a few tips that worked well--I made the squash like chunky...
9/15/2013
I followed the directions and they were very mushy. Not sure what happened.
11/1/2015
These are SO good! I made them using regular sugar. There are super moist...almost like a baked pudding texture. Or at least that's what mine were like. But oh so yummy!
4/3/2013
Just made these with a few changes due to what I had on hand. Instead of brown sugar substitute used honey, quinoa flakes instead of rolled oats. They didn't rise all that much but they taste gr...