Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each muffin cup with butter or cooking spray.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the melted butter, almond milk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing well until a smooth batter forms. If you’re adding any optional ingredients like chocolate chips, nuts, or berries, fold them into the batter at this point.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Keto Super Fluffy Homemade Muffins! Store any leftovers in an airtight container in the refrigerator for up to a few days.
Feel free to customize this recipe with your favorite keto-friendly ingredients, such as adding lemon zest for a citrusy twist or using different flavors of extracts like almond or coconut. Enjoy!
