See my favorite Gluten Free, Sugar Free Muffin Recipe.
Ingredients:
1 1/2 cups of Almond flour (or any combination of 1/2 Almond Flour and 1/2 other nut flour; Coconut Flour does NOT work well in this recipe)
1/2 cup Splenda or Stevia in the Raw
1/3 cup nuts (hazelnuts, almonds or walnuts)
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk (any type)
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon liquid stevia
1/2 – 1 cup fresh or frozen blueberries (dried cranberries also work well)
Directions:
Preheat oven to 350. Line 9 muffin tins and spray lightly with oil.
In medium bowl, mix together the flours, splenda, nuts, baking powder and salt.
In large bowl, whisk together eggs, milk, vanilla, lemon juice and liquid stevia.
Add the flour mixture to the liquid mixture and stir together with large spoon for 1-2 minutes to make a smooth, sticky batter.
Gently fold in blueberries.
Spoon batter into prepared muffin cups, dividing evenly. Each cup should be about full.
Bake for 20 minutes, then rotate and bake for another 15-20 minutes until golden brown and springy to the touch.
Let muffins cool in pan for at least 10 minutes before turning them out onto a wire rack.