Recipe of Favorite Low carb peanut butter protein muffins

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Before you jump to Low carb peanut butter protein muffins recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

In general, people have been conditioned to think that "comfort" foods are not good for the body and need to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is very true. Otherwise, comfort foods can be super nutritious and good for you. A number of foods actually do improve your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Make some trail mix of nuts or seeds. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because these nuts are loaded with magnesium, which helps to boost serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given time. The more you have of it, the better you will feel. Not just that, nuts, specifically, are a fantastic protein food source.

You can see, you don't need junk food or foods that are terrible for you so you can feel better! Try some of these hints instead.

We hope you got insight from reading it, now let's go back to low carb peanut butter protein muffins recipe. To cook low carb peanut butter protein muffins you need 9 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Low carb peanut butter protein muffins:

1. Use 1/4 cup of splenda.
2. Get 4 of eggs.
3. You need 1 tsp of cinnamon.
4. You need 1/2 cup of creamy peanut butter.
5. Take 1 1/3 cup of almond flour.
6. Prepare 1 1/2 scoops of vanilla protein powder (or cupcake batter flavored).
7. Take 1/2 cup of heavy or lite cream.
8. Get 1 tsp of baking powder.
9. Take of Dark chocolate chips to put on top.

Instructions to make Low carb peanut butter protein muffins:

1. Set oven to 400°. Mix all wet ingredients together.
2. Add dry ingredients and mix too well blended.
3. Grease a 12 count muffin tin. Pour batter equally into each spot. Bake for 18-20 min. They freeze well if you want to! They keep for 3-4 days out of the fridge in a closed container.

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