Watermelon Bliss Muffins

1.Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2.In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Mix well to ensure there are no lumps.

3.In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth and well combined.

4.Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix as this can make the muffins dense.

5.Gently fold in the fresh watermelon puree until the batter is evenly mixed. The batter should be slightly thick but pourable.

6.Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7.Optionally, sprinkle a few watermelon seeds on top of each muffin for added texture and a decorative touch.

8.Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9.Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

10.Serve the muffins warm or at room temperature, and enjoy the delightful watermelon flavor in every bite.