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!
Wow! These look scrumptious!
I, too, have been “sandwichless” for years… at least with regard to those lovely crusty artisan breads. I’ve made many “paleo” loaves but they’re definitely not quite the same. Like you, I hope, that “one day” I will be healed to be able to tolerate grains well.
I think my boys ( I have 5 of them) would love these. Thank you! I can taste them already!
I’m excited to try this!! My husband and 1.5 year old both have celiac disease and I just discovered our new 1 month old baby boy doesn’t tolerate dairy in my breastmilk (or chocolate, caffeine or beans- whew.). Does this bread/muffin recipe have a strong egg flavor? I’ve noticed with lots of dairy free baking, the increase of eggs makes baked goods taste like omelettes to me!
I think the peanut butter helps override the egg flavor, so I don’t notice the eggs at all! For that matter, the peanut butter doesn’t taste very strong either. Maybe they balance each other out!
Good luck with that no chocolate/caffeine thing. Yikes!
This looks good. I liked the bread loaf also, but my kiddos didn’t. I think it’s because I told them it wasn’t real bread! I’m going to sneak the muffins in without telling them and see what happens! Thanks also for the post yesterday about what you’ve bought in groceries. I find those to be really helpful in my thinking about our budget and groceries.
Have you tried it using almond butter? Got a peanut allergy in the house.
Here is what someone said when she posted the bread:
February 1, 2017 at 8:11 pm
I tried it with almond butter and it is delicious! I’m so excited to have bread that I can eat and tatstes good! ????
These look soooo good!! Also, are you eating lower carb because of adrenals or another reason? And, do you feel a lot better?
I thought it was adrenals, but as it turns out, it’s really a weird issue with bacteria in my blood stream not playing nice when I eat any carbs (even fruit). It’s been causing really awful blood sugar issues. I feel much better when avoiding carbs and eating lots of fat and protein. I’ve had to eat this way for about three years now. BUT, I am seeing the light at the end of the tunnel of intense detox with my natural doctor. I’ve started eating a few fruits and grains again and my body is tolerating it. Yay! Maybe I’ll be “normal” again eventually! :)
I have also been on diet restrictions for a long while. BUT, healthwise I am completely different than I was 6 or 7 years ago. And I have been working on adding foods back in also! I also have found lots of benefit in detox. I would love it if you would write a post about your health journey and detox. :)
Karen Brunner says
There are certain things I can’t do. I can’t drive a stick and I can’t play badminton. For some reason my brain can’t handle the tasking involved in such activities. I also can’t make bread. I’ve tried all the easy recipes that make delicious breads, and mine always turn out flawed. This bread, for instance seems so simple, how can you possibly mess it up. Mine was very dark on the outside because I had a hard time getting the middle to cook thru….which it never did. So if you cut around the raw-ish stuff, you had some bread like substance, but it was too dark and crumbly to enjoy. Thoughts how how I can learn to make bread? The stick shift and badminton I don’t care about but homemade fresh bread…….that’s another story!
Mmm, dark on the outside, gooey in the middle – this sounds like your oven might be at fault! Somehow I don’t think it’s baking your bread evenly. Now, how to fix that? I’m not sure, aside from buying a new oven. Have you tested the temperature to make sure it’s accurate?
Julie G says
Thank you for sharing this recipe! I wanted to make this immediately after reading your post because I was totally intrigued, but had to wait to buy white vinegar (would acv work in this? I wasn’t going to risk it because I REALLY wanted this to work). I was almost giddy when I retrieved it from the oven and it looked like a loaf of bread :)
I thought (for what it is, come on people we’re not going for wonderbread here!) it is a great recipe. I did find it to be a little sweet and very peanut-y, so I don’t know that I would love it as a sandwich bread but as toast with butter it was wonderful. Interesting spongy texture but still much more pleasant than some of the gluten free catastrophes I’ve attempted. I’m hoping this will help me survive 1st trimester morning sickness w/o falling off the glycemic wagon, which is a huge challenge when all I crave is carbs. It still blows my mind that one slice of bread is the equivalent of 2 tbsp of peanut butter or almond butter and about 1/3 of an egg, what a perfect snack!
I’ve been saving your posts to look through when I have time, and I’m sooo glad I did! We’re going low carb in my house (much to my three boys’ chagrin) due to ADHD issues for them and carb intolerance issues for me. My first appt with a naturopath is in a few weeks; meanwhile, I’m eating low carb because I simply notice that I feel oppressive fatigue when I eat carbs. We’re also avoiding cheese because it’s so hard to find cheese made with non-GMO vegetable rennet, and so expensive when we do find it. Fat head breads all have cheese in them. We’re also trying to avoid omega 6 fatty acids because they are inflammation promoters. Peanuts are high in omega 6 fats. This recipe sounds like I could make it with sunflower butter, which is high in omega 3 fatty acids, and the taste may not turn off my kiddos. Thank you so much for sharing your recipes and stories! God bless you! Amy
Hi Laura–what a great recipe–I love that the baking soda and vinegar make for such a lovely texture! I wanted to let you know I have made some changes that improve on a good thing, to make it a stand-alone snack. To your original recipe, I have added 5 bananas, 1/4 cup coconut oil, 1/2 cup freshly ground flax, and 1/2 cup chia seeds. It makes 18 muffins with the additions–but I have been baking it in a 9 x 13 pan and treating it like a snack cake, albeit a sugar-free gluten free high protein snack! I work with new families, and this is a perfect portable treat for a breastfeeding momma. There has been some research that poor nutrition is one of the possible links to postpartum depression, and so to have a fiber-rich healthy snack like this is a delicious preventative step. Thanks for this great way to make bread!
Davis Family says
I am so please with how well ours rose & that the teenage boy approved & wanted to take some to school to share! However, mine are not as smooth & pretty on the surface as yours.
Is there an order that’s best to add ingredients, so that the baking soda & vinegar aren’t reacting too much before baking? I’m wondering if that was my issue?
I don’t add ingredients in any particular order – I just mix them all at the same time! :)
I liked the idea of this bread but it was quite peanut butter flavored. I used Adam’s plain peanut butter. I will try again with cashew butter, perhaps. Or half cashew half other nut butter. It did come out fluffy and texture was great, though.
Great recipe! Wonderful texture and didn’t taste too peanut-y and not at all egg-y! I cut the honey in half to reduce carbs even more.