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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.96 Kcal (670 kJ) | ||
| Calories from fat | 72.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 140.17mg | 6% | |
| Potassium | 84.19mg | 2% | |
| Total Carbs | 19.86g | 7% | |
| Sugars | 7.09g | 28% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 270.5 Kcal (1133 kJ) | ||
| Calories from fat | 121.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 12% | |
|---|---|---|---|
| Cholesterol | 23.07mg | 5% | |
| Sodium | 237.04mg | 6% | |
| Potassium | 142.37mg | 2% | |
| Total Carbs | 33.58g | 7% | |
| Sugars | 11.99g | 28% | |
| Dietary Fiber | 3.25g | 8% | |
| Protein | 4.42g | 5% | |
| Vitamin C | 6.5mg | 6% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 1.3mg | 4% | |
| Calcium | 31.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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