How to Prepare Delicious Low carb peanut butter protein muffins

Low carb peanut butter protein muffins. And I feel so much better eating them than I did after those coffeehouse ones. Benefits of a Healthy Protein If you've seen my protein cookie dough bites or peanut butter protein cookies, you know I'm a huge fan of using collagen protein powder in low. Hit em with some sugar free syrup and a dusting of pb powder and they're killer.

Keto and low carb protein muffins are made with almond flour. Wonderfully fluffy, the best thing about them is how very filling they are! Even though I usually prefer an egg-based breakfast, sometimes it's nice to have a baked good that doesn't just taste great but also keeps you going for several hours. You can have Low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Low carb peanut butter protein muffins

1. You need 1/4 cup of splenda.
2. It's 4 of eggs.
3. Prepare 1 tsp of cinnamon.
4. Prepare 1/2 cup of creamy peanut butter.
5. Prepare 1 1/3 cup of almond flour.
6. It's 1 1/2 scoops of vanilla protein powder (or cupcake batter flavored).
7. Prepare 1/2 cup of heavy or lite cream.
8. It's 1 tsp of baking powder.
9. It's of Dark chocolate chips to put on top.

Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks. Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, stevia, cinnamon, maple-flavored extract, baking. Skinny Peanut Butter Honey Banana Muffins: These healthy muffins are the perfect way to jumpstart the day! Today, we are lightening things up over Forget store-bought protein bars,these Healthy Baked Chocolate Peanut Butter Protein Bars are SO easy to make and so much more delicious!

Low carb peanut butter protein muffins step by step

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.

These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Do you have any suggestions for lower carb/gluten free? I put low fat Peanut Butter on my sandwiches, but for baking this worked out beautifully with a lot less points. Then of course these muffins also have peanut butter, for the PB lovers. Which if you're peanut-free, you could Sorry for the derailment.

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