Soft, fluffy, and low-carb keto muffins that taste like bakery perfection. This easy muffins recipe is made with almond flour, coconut oil, and just the right sweetness for a guilt-free breakfast or snack.
2 cups almond flour
2 tbsp coconut flour
2 tsp baking powder
⅓ cup erythritol (or monk fruit blend)
4 large eggs
¼ cup melted coconut oil
¼ cup unsweetened almond milk
1 tsp vanilla extract
½ cup blueberries or sugar-free chocolate chips (optional)
1. Preheat oven to 350°F (175°C) and line a muffin tin with silicone or paper liners.
2. In a large bowl, whisk almond flour, coconut flour, sweetener, and baking powder.
3. In another bowl, whisk eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients gently until just mixed; avoid over-stirring.
5. Fold in blueberries or chocolate chips if desired.
6. Divide batter evenly into muffin cups.
7. Bake for 18–22 minutes or until golden brown on top.
8. Cool for 10 minutes before removing from the pan.
9. Serve warm or store for later.
For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
Store in an airtight container for up to 3 days or freeze individually for quick breakfasts.
Reheat in the oven or microwave until warm.
Find it online: https://www.ketorecipesideas.com/muffins-recipe-soft-and-fluffy/