Once there was a girl who hadn’t eaten a sandwich in a very long time. Then she finally found a recipe for bread that met her low carb-high protein needs. So she tried making a sandwich with the special bread, and it worked. It made her very happy because chicken, mayo, and spinach inside a bun are so delicious and normal.
You, too, can be this girl. Check out the fancy sandwich!
Be very impressed, even if you are still among the many who can eat a “real sandwich” with “real bread.” Those of us who are frequently sandwichless feel so excited about this bread-making breakthrough!
For the record, my natural doctor thinks she is getting to the bottom of why my body can’t handle many carbs without experiencing a major crash. It’s still going to take some time to heal my cells and clear out the bad bacteria, but she gives me hope that I will be normal again. Normal is relative, so let’s not even start making jokes about that. I’m very well aware of and heartily embrace my cRaZy.
Aren’t these the prettiest buns you’ve ever seen? (Many jokes. We could make so many jokes about that sentence.)
Hopefully you tried this Peanut Bread Recipe I shared a couple weeks ago. How fun that the batter that recipe creates also bakes into such light, fluffy, golden muffins.
I’m excited to share that my “real bread” eating family loves this bread right along with me. It’s a great way to feed us all protein! My boys really like loading these with butter and honey or jelly. It’s the greatest way to eat PB&J!
Peanut Butter Muffins (Naturally Gluten, Grain, and Dairy Free)
- 2 cups natural, unsalted peanut butter
- 2 teaspoons honey
- Pinch of sea salt (omit if your peanut butter is salted)
- 6 eggs
- 1 teaspoon baking soda
- 2 Tablespoons white vinegar
- Mix all ingredients together in a blender or with a hand mixer.
- Pour batter into 12 prepared muffin tins (either well greased tins, paper-lined, or silicone).
- Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into the muffins comes out clean.
This is the peanut butter recipe I use for this bread.
If you’re more interested in making a loaf of bread with this recipe, you’ll find those instructions here.
Let me remind you that this recipe is not only for people who have dietary restrictions. I like feeding this to my family because of the high protein content. It’s a great way to start the day, and because it is so filling, it sticks with us the entire morning!
I’m very curious, when’s the last time you ate a sandwich? (I think it had been two years for me…unless you count the lettuce wraps I’ve enjoyed!) If you, too, have been sandwichless, you will so enjoy this recipe!