Ingredients:
- 2 cups all-purpose flour
- 1/2 cup monk fruit syrup
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk (or milk alternative)
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup fresh or frozen berries (blueberries, raspberries, etc.)
Instructions:
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
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Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Combine Wet Ingredients:
- In another bowl, whisk together the monk fruit syrup, melted butter, milk, eggs, and vanilla extract until well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
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Add Berries (Optional):
- If using berries, gently fold them into the batter.
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Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Remove the muffins from the tin and place them on a wire rack to cool slightly before serving.
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Enjoy:
- Serve warm or at room temperature. These monk fruit muffins are perfect for breakfast, snacks, or even dessert.
Tips:
- Adjust the amount of monk fruit syrup to your desired level of sweetness.
- You can customize these muffins by adding nuts, chocolate chips, or other mix-ins instead of berries.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
These Monk Fruit Muffins offer a delightful way to enjoy a classic treat with a healthier twist, perfect for any time of day!