Ingredients: 2 tablespoons almond flour. 1 tablespoon coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 egg. 1 tablespoon unsweetened almond milk. 1 tablespoon melted coconut oil. 1/4 teaspoon vanilla extract. Optional toppings: sugar-free jam, cream cheese, or butter.
Instructions: Mix almond flour, coconut flour, baking powder, and salt in a mug or bowl that can go in the microwave. Blend the almond milk, vanilla extract, egg, and coconut oil until smooth. Add this to the dry ingredients. Mix everything together well. It should be cooked on high for about one and a half to two minutes, or until the muffin has risen and feels firm to the touch. Take the muffin out of the microwave slowly because it's going to be hot. Let it cool for one or two minutes. Cut the muffin in half across the grain and toast it in the toaster or a skillet until it's just slightly browned. You can put sugar-free jam, cream cheese, or butter on top. Enjoy your low-carb, gluten-free English muffin that only took two minutes!