Description
Delightful gluten-free and low-carb muffins that are light, fluffy, and packed with flavor, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/3 cup maple syrup or honey or 1/4 cup erythritol
- 1/3 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 1/2 teaspoons vanilla extract
- Optional: 1/2 teaspoon cinnamon or lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and mix in sweetener, almond milk, melted coconut oil, and vanilla.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For added flavor, consider nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg