Photo: Diliara Garifullina
Savory Lower-Carb Butternut Squash Muffins
9 ingredients
15 min + 20 min
24 serving
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
859
Calories
25g
Protein
23g
Fat
136g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes