Keto Vanilla Blender Muffins

Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan with the almond milk.
Note: I used a combination of baking soda and cream of tartar to make my own baking powder.

Step 2Heat up the almond milk until the butter is just melted. Do not boil, only heat it up to melt.

Step 3Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.

Step 4Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee.

Step 5Fill the muffin cups with the batter, leaving a small gap on top. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.

Step 6The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).

Step 7Eat on their own or use for making keto cupcakes and pipe some Keto Buttercream Frosting or Keto Swiss Meringue Buttercream on top.

Step 8Store in an airtight container for up to four days or freeze for up to 3 months.