Peanut Butter Muffin

Name: Peanut Butter Muffin
Yield: 118 g
Ingredients: Leavening agent (baking powder) 1 g; Vanilla extract 1 ml; Salt 1 회분(1/3작은술); Allulose syrup 20 g; Raw egg 55 개; Peanut spread 40 g

321 kcal

#low sugar #high protein #low carb

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Ingredients

Main ingredients

Leavening agent (baking powder) 1 g
Vanilla extract 1 ml
Salt 1 회분(1/3작은술)
Allulose syrup 20 g
Raw egg 1 개
Peanut spread 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.92 g 28%

Protein 18.3 g 20%

Fat 21.34 g 52%

Serving size 118g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

In a bowl, mix eggs, peanut butter, and milk together well.
3

Add almond flour, baking powder, and salt, then mix to form the batter.
4

Divide the batter evenly into muffin molds.
5

Bake at 180°C (356°F) for 20 minutes.

Peanut Butter Muffin

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