Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
24 serving
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.

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  • 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.

Nutrition Facts

108 calories; protein 1.7g; carbohydrates 8.9g; fat 7.5g; cholesterol 15.5mg; sodium 111.5mg. Full Nutrition
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