I did a few more "alterations" to my recipe and I think I like it much better! Here is the adjusted recipe----it makes the muffins more moist, sweet, and fluffy!
Preheat oven to 375º F
6 T butter (or ghee) melted
3 large eggs
1/4 cup coconut milk* (reg.or lite)
Beat these 3 ingredients together, and then add:
2-3 tsp. stevia
1 tsp. maple flavoring (Frontier)
1 tsp. Vanilla (Frontier)
4-5 Tbsp. vegetable glycerin*
1 Tbsp. fresh lemon juice
Mix the following together and add to the above:
2 tsp. cinnamon
1 tsp. nutmeg
1/2 rounded tsp. baking powder
1/2 rounded tsp. baking soda
1 cup ground flaxseed meal (make sure this is as fresh as possible)
1 t. xanthan gum
1/4 cup amaranth (or your preferred) flour
4 oz. chopped hazelnuts (filberts) or other nut of your preference (nuts optional)
Mix all ingredients together quickly and immediately spoon into muffin pan/papers. Mixture will start to expand as lemon juice reacts with baking powder and soda. The xanthan gum adds body and traps the resulting air from the baking powder/soda and lemon juice reaction (acts like gluten). Bake at 350º for 13-15mins. This recipe makes 12 muffins; however, you may also double the recipe and get 18-20 larger size muffins.
Good luck! Enjoy....