Put down the smoothie and hear me out. These grain-free of charge muffins are delicious, effortless and a much better selection for breakfast, particularly for the duration of colder months.
I know, I know.
Absolutely everyone loves their smoothies.
But the cold, moist, sweet nature of smoothies is exactly what your physique DOESN’T want when the weather is brisk. Or downright freezing.
Would you dress in moist, cold socks? Of program not. Don’t drink them both.
Toasty, warm socks are the way to go. Obviously. With peanut butter on best.
I started out experimenting with muffin recipes simply because I needed one thing higher in protein and naturally taking place fats. Something that would maintain me happy from breakfast right up until lunch. And it definitely had to be fuss-free of charge.
We’re talking one particular bowl/a single spoon type of fuss-totally free.
This recipe has presently turn out to be a staple all around right here. The good news is, it’s easy to double the batch.
And I’m calling them PB&J muffins even however there’s technically no jelly in the recipe. You’ll take a bite and see what I suggest though.
- 4 eggs, whisked
- 1½ cups almond flour
- ½ cup normal peanut butter
- ⅓ cup hemp seeds
- ¼ cup honey
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. cinnamon
- 1 cup frozen blueberries, thawed and drained
- Preheat oven to 350F.
- In a big bowl, combine all components except blueberries. Mix effectively.
- Fold in blueberries.
- Fill lined muffin cup tray
- Bake for 15-20 minutes.
- Shop at space temperature for three days or refrigerated for a week.
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