Prepare a muffin tin by using muffin liners or greasing nine muffin cups.
To bring eggs to room temperature, fill a bowl with warm (not hot) water, and place the eggs in the bowl. Allow them to sit in the bowl for 5-10 minutes while you gather your ingredients.
Mix lupin flour, coconut flour, baking powder, salt, and xanthan gum in a medium-sized bowl. Set aside.
In a small bowl, combine sugar substitute and yeast in warm water. Stir until the sugar substitute is dissolved, about 3 minutes. Mix in the egg and oil until combined.
Add the liquid mixture to the flour mixture and stir until completely combined.
Prepare your oven for proofing by turning it on for a few minutes to make it warm. Or, if your oven has the setting, set it to proof which will be between 100-200 degrees.
Divide the batter equally into the nine prepared muffin cups. Place the muffin tin in your warm oven for 30 minutes.
Remove the muffins from the oven and cover them with a towel and set them in a warm place in your kitchen.
Preheat the oven to 350 degrees.
Bake muffins for 12 minutes or until a toothpick inserted in the center comes out clean.
Notes
* *Nutrition facts provided as estimates only AND ARE FOR ENTIRE RECIPE. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Cornbread Muffins were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.