INGREDIENTS:

• 1 cup almond flour
• 4 tablespoons coconut flour
• 2 tablespoons ground flaxseed meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk or coconut milk
• Optional: 1 tablespoon apple cider vinegar (for fluffiness)
• Optional toppings like sesame seeds or poppy seeds

DIRECTIONS:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
2. In a mixing bowl, whisk together almond flour, coconut flour, ground flaxseed meal, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs and then mix in melted coconut oil (or butter), almond milk (or coconut milk), and apple cider vinegar if using.
4. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Let the batter sit for a few minutes to allow the flours to absorb the liquids.
5. Spoon the batter into the prepared muffin tin, filling each cup about halfway.
6. If desired, sprinkle the tops of the muffins with sesame seeds or poppy seeds for added flavor and texture.
7. Bake in the preheated oven for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool slightly before serving. Enjoy your grainless, sugar-free, high-fat keto fluffy English muffins!