Low carb peanut butter protein muffins
Low carb peanut butter protein muffins

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, low carb peanut butter protein muffins. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Low carb peanut butter protein muffins is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Low carb peanut butter protein muffins is something which I’ve loved my entire life.

These peanut butter muffins are flourless, low carb, and keto-friendly. The mini muffins make a great snack or breakfast. To begin, get out a muffin tin, medium bowl, and all the items needed to make the muffins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Low carb peanut butter protein muffins:
  1. Get 1/4 cup splenda
  2. Take 4 eggs
  3. Prepare 1 tsp cinnamon
  4. Take 1/2 cup creamy peanut butter
  5. Take 1 1/3 cup almond flour
  6. Make ready 1 1/2 scoops vanilla protein powder (or cupcake batter flavored)
  7. Get 1/2 cup heavy or lite cream
  8. Take 1 tsp baking powder
  9. Prepare Dark chocolate chips to put on top

Unlike other low carb muffins that have cream cheese in them and need to be refrigerated, these keep well at room temp. As with other bread, you will want to tightly wrap each muffin in plastic wrap or put them in a zip-lock and ensure that the air is squeezed out of the bag before freezing. How To Store Low Carb Protein Muffins. You can store low carb protein muffins on the counter for a few days, or increase their shelf life in the fridge.

Instructions to make Low carb peanut butter protein muffins:
  1. Set oven to 400°. Mix all wet ingredients together
  2. Add dry ingredients and mix too well blended
  3. Grease a 12 count muffin tin. Pour batter equally into each spot. Bake for 18-20 min. They freeze well if you want to! They keep for 3-4 days out of the fridge in a closed container

Go ahead and stick 'em in the freezer once they've cooled to room temperature. I love adding good quality, protein powder to baked goods. These muffins don't last long in my house. But then again, we are all equally in love with peanut butter. Loaded with chocolate chips and completely grain-free, these protein-packed snacks are naturally vegan, gluten free, paleo, low carb, sugar free and dairy free!

So that is going to wrap it up for this exceptional food low carb peanut butter protein muffins recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!