These are one of my new favorite snacks. We are working on finding ways to shift my sweet tooth to healthier snacks that are protein and healthy fat rich as opposed to my usual candy bars. This is one of the most satisfying snacks I’ve found in a while. It makes for a good, easy to carry breakfast or healthy snack. I highly recommend these, they keep well for several days un-refrigerated, if you want to keep them longer, refrigerated them.
Peanut Butter Protein Muffin
May 23, 2018
Ingredients
- 1/2 Cup Peanut Butter (I like creamy but chunky works too)
- 1/2 Cup Almond Butter
- 3 Tbl Coconut Butter
- 2 Med Eggs
- 1/2 Cup Almond Milk
- 2 Tbl Swerve Granular Sweetener
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- Pinch Pink Salt
- 1/3 Cup Fresh Fruit - Berries (I like Blueberries or Raspberries)
Instructions
- Place everything but the berries in the bowl of your stand mixer and blend until it's a well mixed.
- Scoop the mix into mini paper muffin cups.
- Add the berries evenly and bake in a preheated 350 degree oven until they puff up and are lightly golden brown, this should take between 12-16 minutes depending on your oven.
- A serving of the mini muffins is 3.
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