Description
Delicious and fluffy low-carb muffins, perfect for breakfast or a snack.
Ingredients
- 1 cup almond flour
- ½ teaspoon baking powder
- 2 large eggs
- ¼ cup melted butter
- ¼ cup sweetener (such as erythritol)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon cinnamon (optional)
- Mix-ins (nuts, berries, chocolate chips) (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the almond flour and baking powder in a mixing bowl.
- Whisk together the eggs and melted butter in another bowl; stir in the sweetener and optional vanilla extract.
- Gently combine the wet and dry ingredients until smooth.
- Pour the batter into a muffin tin lined with paper liners, filling each about three-quarters full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
Substitute melted butter with coconut oil for a dairy-free version. Adjust sweetener types as needed.