👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly.
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2
In a large bowl, whisk together the almond flour, coconut flour, granular erythritol, baking powder, and salt until well combined and lump-free.
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3
In a separate medium bowl, whisk the eggs until light. Stir in the melted butter (ensure it's not hot), almond milk, and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; the batter will be thick.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
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6
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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7
While the muffins are baking, prepare the coating. In one shallow bowl, melt the remaining ¼ cup of butter. In another shallow bowl, combine the powdered erythritol and ground cinnamon.
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8
Once baked, immediately remove the muffins from the tin and let them cool on a wire rack for 2-3 minutes until they are warm but cool enough to handle.
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9
One by one, dip each warm muffin into the melted butter, ensuring it’s fully coated. Immediately roll the buttered muffin in the cinnamon-sugar mixture, pressing gently to adhere the coating.
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10
Place coated muffins back on the wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
For a dairy-free version, use melted coconut oil instead of butter and ensure your almond milk is unsweetened and dairy-free. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for longer storage. Reheat gently in the microwave for a few seconds to restore warmth and softness.
🥗 Nutrition (per serving)
Calories
140 kcal
Protein
4g
Total Fat
12g
Saturated Fat
6g
Carbs
3g
Fiber
2g
Sugar
0g
Sodium
120mg
Cholesterol
45mg
