Savory Lower-Carb Butternut Squash Muffins

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

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.