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

Before you jump to Low carb peanut butter protein muffins recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been taught to think that “comfort” foods are terrible for the body and should be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be very nourishing and good for you. Several foods really do boost your mood when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.

Build a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to raise your mood. This is possible as these foods are high in magnesium which raises serotonin production. Serotonin is a feel-good substance that tells the brain how to feel at any given time. The more of this chemical in your brain, the more pleasant you’ll feel. Not just that, nuts, particularly, are a fantastic source of protein.

So you see, you don’t need to consume all that junk food when you wish to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let’s go back to low carb peanut butter protein muffins recipe. To make low carb peanut butter protein muffins you only need 9 ingredients and 3 steps. Here is how you achieve that.

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

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