GRAB & GO KETO MUFFINS

Ingredients:
2 cups almond flour
1/4 cup coconut flour
1/2 cup sweetener (like erythritol, monk fruit, or stevia)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup melted butter or coconut oil
4 large eggs

1/2 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup add-ins (like sugar-free chocolate chips, blueberries, or nuts)
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
In a large mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Mix well to break up any lumps.
In another bowl, whisk together the melted butter (or coconut oil), eggs, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in your desired add-ins (like chocolate chips, berries, or nuts).
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips:
For extra flavor, you can add a pinch of cinnamon or a tablespoon of sugar-free chocolate or peanut butter powder.
These muffins freeze well, so you can make a batch ahead and store them in the freezer for up to 3 months.