30 October, 2015
Peanut butter muffins with blueberries (low carb)
I am going through a phase of trying to cut on carbs as much as possible (I gave up on idea of eating no carbs at all, I know what I am capable of!) and of course I treat this as yet another reason to try out different recipes. I must say that many of the low carb recipes were really disappointing, cauliflower pizza (disgusting!) and recently a grain-free English muffin (looked like one, but that was the only similarity).
But I am really happy with this recipe, I must say that I actually enjoy these muffins, I find some resemblance to peanut butter and jelly sandwich.
So, if you want to bake yourself something without feeling guilty that you had all these carbs, you may want to try these! Grain-free, vegan, low-carb, very tasty and so easy to make!
Ingredients
- 1 cup (125g) peanut butter
- 2 very ripe bananas, mashed
- 1 tsp baking soda
- a pinch of vanilla
- 3 whole eggs
- 1/2 tsp salt
- 4 tbs honey
- 1 tsp cinnamon
- 1/2 cup frozen blueberries
Instructions
- Preheat the oven to 180°C
- Place all the ingredients (except for the blueberries) in a bowl and mix them, preferably with an immersion blender or a mixer.
- Pour the batter into muffin tin lined with muffin papers. This should be enough for around 10 muffins.
- Sprinkle the blueberries on the muffins and press them into the batter with a spoon or your fingers.
- Bake around 20 minutes.