Quick, toaster-ready muffin in minutes! This peanut butter muffin is packed with protein. Cook in a shallow ramekin for a real muffin look!
Makes 1 muffin if using a 10 oz. ramekin
2 tablespoons peanut butter, smooth
1 tablespoon butter
2 tablespoons almond flour
1 scoop egg white protein powder
Tiny pinch of salt
½ teaspoon baking powder
1 tablespoon almond milk
1. In a small microwavable bowl, add the peanut butter and butter. Microwave for 30 seconds. Thoroughly mix together and set aside to cool.
2. In a small mixing bowl, add the almond flour, egg white protein powder, salt, and baking powder. Thoroughly combine.
3. Add the cooled peanut butter/butter mixture and the almond milk and thoroughly combine.
4. In a shallow 10 oz. ramekin, add the batter. Microwave on high for 1 minute. Check to see if it fully cooked. If it needs more time, do 30 second increments until it’s fully set. Should only be a total of 2 minutes.