Super Simple Almond Flour Keto Muffins

Step 1Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

Step 2In a large bowl combine the dry ingredients and mix to combine.

Step 3In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Mix in the dry ingredients. Note: it's best to use a hand mixer or a stand mixer as it will produce fluffier results.

Step 4Divide the mixture between 12 greased muffin cups (medium muffins, about 65 g/ 2.3 oz batter per muffin), or use a silicon muffin tray (no greasing needed).

Step 5Bake 20-25 mins or until an inserted skewer comes out clean.

Step 6Allow to cool in pan 5 minutes, then move muffins to a cooling rack to cool completely before eating.

Step 7Store in a sealed container at room temperature up to three days, or in the fridge up to a week. These low-carb muffins also freeze well for up to 3 months.