A few weeks ago I share a picture of these low carb peanut butter muffins on my Instagram stories and I received quite a few requests for the recipe. While I am a carb loving girl myself (gimme all the biscuits and bread), I tend to eat pretty low carb during the week to keep myself healthy. I came across this recipe on Instagram and just knew I just had to try it out. A lot of low carb recipes for muffins or bread require a TON of work and ingredients and then just turn out tasting blah. I’m happy to report that this recipe has only 5 ingredients and is light and fluffy. I’ve been whipping them up on Sunday night and eating them for breakfast with some eggs. Since it’s pumpkin season, I have been topping them with Trader Joe’s pumpkin butter (SO GOOD), but they would also be great with just any jam or honey for a little sweetness. They are also hubby approved and don’t last very long in our house! I recommend warming them up in the microwave before eating them for the best results!
Low Carb Peanut Butter Muffins
- 1 Cup Peanut Butter
- 3 Eggs
- 1 Tbsp Apple Cider Vinegar
- 1/2 Tsp baking Soda
- 1 Tsp Coconut Sugar
- Mix together all ingredients until throughly mixed.
- Spray muffin tin and pour mixture evenly into 8 muffin tins.
- Bake at 350 degrees for 20 minutes.