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

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

107.5 calories; 1.7 g protein; 8.9 g carbohydrates; 15.5 mg cholesterol; 111.5 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2013
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 squash any way you can make it so this really hit the spot for me and this was the first time my six-year old actually enjoyed his squash. He said "Good job Mommy! You served me squash and I liked it!" My only change was to substitute real brown sugar for the brown sugar replacement in which case you need to double to amount of brown sugar to 1.5 cups. Happy baking! Thanks a lot for a great recipe! Read More
(3)

Most helpful critical review

Rating: 3 stars
09/16/2013
I followed the directions and they were very mushy. Not sure what happened. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/21/2013
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 squash any way you can make it so this really hit the spot for me and this was the first time my six-year old actually enjoyed his squash. He said "Good job Mommy! You served me squash and I liked it!" My only change was to substitute real brown sugar for the brown sugar replacement in which case you need to double to amount of brown sugar to 1.5 cups. Happy baking! Thanks a lot for a great recipe! Read More
(3)
Rating: 5 stars
12/06/2014
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. Read More
(2)
Rating: 4 stars
09/22/2013
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 mashed potatoes added toasted pine nuts used combo whole wheat flour/ soy flour for protein and fiber switched out the splenda for 4 T agave syrup. Big thanks to the creators of this not too sweet savory recipe Read More
(1)
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Rating: 3 stars
09/15/2013
I followed the directions and they were very mushy. Not sure what happened. Read More
(1)
Rating: 5 stars
04/03/2013
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 great!! see picture may want to use mini muffin tin next time. Read More
Rating: 5 stars
11/01/2015
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! Read More
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Rating: 4 stars
10/20/2019
I needed to cook a little longer I think.. but very good!!! Read More