Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins

Ingredients

• 1 1/4 cups ground flaxseed meal
• 1 1/4 cups ground almond flour
• 2 1/2 T baking powder
• 3/4 cup granulated Monkfruit sweetener
• 4 T ground cinnamon (or less if you're not that fond of cinnamon
• 10 eggs, beaten well
• 5 T melted coconut oil
• 1 T vanilla

Directions

1. Preheat oven to 350F/175C. Spray Silicone Baking Cups (affiliate link) with non-stick spray.
2. Mix the Flaxseed Meal, Almond Flour, baking powder, Golden Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl until ingredients are completely combined. (affiliate links)
3. Beat 10 eggs in a large (4 cup) glass measuring cup or small bowl.
4. Mix the melted coconut oil (affiliate link) or oil of your choice into the eggs, then mix in the vanilla.
5. Mix the egg mixture into the dry ingredients until it's well combined. This will take some stirring; make sure it is completely combined.
6. Fill Silicone Baking Cups (affiliate link) with 1/3 cup batter and if you have more batter left, divide it among the baking cups. (My preferred size baking cup shown in these photos is 2.5 inches across the bottom, 3.5 inches across the top, and 2 inches high, so if your baking cups or cupcake pan is a different size you may need to adjust the amount of batter you use and baking time.)
7. Bake 25 minutes, or slightly more, until the top of the muffin feels firm. (I baked the ones in the photos for 27 minutes but they were probably done after 25 minutes.)