If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. If you enjoyed these muffins you’ll love my Blender Muffins, Incredible Hulk Muffins, and Blueberry Chia Seed Muffins! If I were you, I would double the recipe because these are going to go very quick. It brightens their day and anything that can do that, is a-okay in my book. The best part of all, this recipe lets me include my kids. Most of the ingredients are already in your pantry. The nice thing about this recipe is that prep and cleanup is a breeze. It just wouldn’t be a Fourth of July party without them. My family love these so much, they are a staple in our various gatherings. Each Reese’s Peanut Butter Egg (the classic, milk chocolate covered version sold in the yellow wrapper) contains 18 grams of carbs, 16 grams of sugar, 10 grams of fat, 4 grams of protein, and 170 calories. This modified take on her recipe is one that everyone will love. Reese’s Peanut Butter Eggs Nutritional Information. My mom makes the most amazing almond butter banana muffins. Store in an airtight container in the fridge.Jump to Recipe Print Recipe My Mama’s Almond Butter Banana Blender Muffins are the real deal! You won’t be able to eat just one! If you have a nut allergy tahini or sunflower seed butter will work as well as almond or peanut butter! Place the eggs into the fridge for at least 30 minutes to set. Stir in the coconut oil to the warm chocolate and set it aside for 5 minutes to slightly cool down.ĭip the eggs into the chocolate and place them on a clean sheet pan lined with parchment paper. Melt your chocolate using a double boiler, making sure to keep stirring so the chocolate doesn’t burn. Place the sheet pan in the freezer for 30 minutes. The longer you take to shape them the hard it will since the butter is getting softer. Updated This post may contain affiliate links and I may earn a small commission with each sale.If the mix starts to stick to your hands than wash off your hands with cold water and start again. Chill: Transfer the shaped filling to the freezer. Place each egg onto a parchment paper-lined baking sheet and repeat until all of the filling has been used. Roll each portion into a circle, then create an egg shape. Roll the mixture into an egg-like shape and place it on the sheet pan. Shape the peanut butter eggs: Use a 1.5 tablespoon cookie scoop to portion out the filling. Alternatively, you can melt the chips in a bowl set over a double boiler (a pan filled with one inch of water), stirring often over low heat, until melted. Heat on high power for 30-second bursts, stirring after each, until melted. milk 1 1/4 cups all-purpose flour 1/2 tsp. Combine the white chips and peanut butter chips in a microwave safe bowl. Using the second amount of swerve dust your hands and the peanut butter mixture to prevent it from sticking. 1/2 cup (1 stick) butter, softened 1 cup peanut butter (natural is best but regular works) 3/4 cup sugar 1/2 cup dark brown sugar, firmly packed 1 egg 1 tsp. Remove the peanut butter mixture and scoop about 2 tablespoons worth of the mixture at a time. Line a sheet pan with parchment paper or a silicone liner. Pour the mixture into an 8×8 pan and place in the freezer for 30 minutes. Turn the mixer on low for 1 minute then turn the mixer up to medium speed for 3 minutes until well combined. In the bowl of your mixer combine the peanut butter, butter, swerve, salt, coconut flour and vanilla extract together. How to Make Sugar Free Chocolate Peanut Butter Eggs Scoop out large rounds of dough heaping 1 Tbsp and form into an egg shape. Refrigerate for 5 minutes so it’s easier to shape. Sugar Free Peanut Butter eggs Ingredients If it seems too dry, add more peanut butter.
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