Savory Lower-Carb Butternut Squash Muffins Recipe -
Savory Lower-Carb Butternut Squash Muffins Recipe
  • READY IN 35 mins

Savory Lower-Carb Butternut Squash Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 24 serving Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Dec 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.

Sep 15, 2013

I followed the directions and they were very mushy. Not sure what happened.


5 Ratings

May 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!

Sep 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

Apr 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.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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