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Ingredients
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2 eggs
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1 cup all-purpose flour
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¾ cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
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¾ cup olive oil
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1 teaspoon baking soda
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½ teaspoon salt
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3 cups pureed cooked butternut squash
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1 cup old-fashioned oats
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1 tablespoon chopped fresh rosemary
Directions
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts (per serving)
108 | Calories |
8g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 108 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 16mg | 5% |
Sodium 112mg | 5% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 2g | 3% |
Vitamin C 4mg | 4% |
Calcium 19mg | 1% |
Iron 1mg | 3% |
Potassium 86mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.