Servings: 7 to 9 muffins

1 c. almond flour 1 c. almond flour
2 T. melted butter 2 T. melted butter
1/4 c. unsweetened vanilla almond milk OR sour cream ¼ c. unsweetened vanilla almond milk OR sour cream
1 t. vanilla extract 1 t. vanilla extract
1 t. baking powder 1 t. baking powder
2-3 T. monk fruit sweetener 2 to 3 T. monk fruit sweetener

Preheat oven to 350. Pour into silicone muffin liners or cast iron skillet. Bake 15 to 18 minutes until golden brown. Make sure to watch it so it doesn't burn.