Low-Carb Gluten-Free Breakfast Muffins

1Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.

2In a large bowl, mix together almond flour (1 cup), coconut flour (½ cup), flaxseed meal (¼ cup), baking powder (1 teaspoon), and cinnamon (½ teaspoon).

3In a separate bowl, whisk the eggs (3), almond milk (¼ cup), melted coconut oil (¼ cup), honey or maple syrup (¼ cup), and vanilla extract (1 teaspoon).

4Combine the wet ingredients with the dry ingredients and mix until well combined.

5Gently fold in the blueberries (½ cup) and chopped nuts (½ cup).

6Spoon the batter into the muffin tin, filling each cup about 3/4 full.

7Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.