Low-Carb Gluten-Free Breakfast Muffins

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

2.In a large bowl, mix together almond flour, coconut flour, flaxseed meal, baking powder, and cinnamon.

3.In a separate bowl, whisk the eggs, almond milk, melted coconut oil, honey or maple syrup, and vanilla extract.

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

5.Gently fold in the blueberries and chopped nuts.

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

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

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