Flourless Peanut Butter Banana Waffles. **Please note the nutrition information will vary depending on the brand of ingredients you use.
I really love these peanut butter protein muffins, but I have been experimenting with other Low Carb Cranberry Sauce (small batch + large batch and three flavors!) Keto and low carb protein muffins are made with almond flour.
Wonderfully fluffy, the best thing about them is how very filling they are!
Ingredients of Low carb peanut butter protein muffins
- Prepare 1/4 cup of splenda.
- Prepare 4 of eggs.
- Prepare 1 tsp of cinnamon.
- It's 1/2 cup of creamy peanut butter.
- It's 1 1/3 cup of almond flour.
- Prepare 1 1/2 scoops of vanilla protein powder (or cupcake batter flavored).
- It's 1/2 cup of heavy or lite cream.
- It's 1 tsp of baking powder.
- Prepare of Dark chocolate chips to put on top.
Low carb peanut butter protein muffins instructions
- Set oven to 400°. Mix all wet ingredients together.
- Add dry ingredients and mix too well blended.
- 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.
I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Our breakfast egg muffin recipes are low carb and high in protein. Combine cottage cheese, milk, eggs, flour, peanut butter powder, sugar, cinnamon, baking powder, and baking soda in a blender until well combined. 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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