I'm getting quite fond of
Lupin flour which, I should warn you, you almost certainly won't find in a store.
This is one of those recipes, i.e. mine, where the measurements are sometimes approximations. You don't need to be precise.
Too much lupin flour and it can taste a bit "beany", but too much coconut flour makes it dry. Today I actually measure and it came out pretty nicely:
.6 oz of Lupin flour
.3 oz of coconut flour
1/3 tsp of baking powder
A pinch of xanthan gum (optional, probably)
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Mix together all these dry ingredients in a microwave safe bowl. You can optionally cut in some warm butter to make it a bit more like a biscuit. Or not.
Next take one egg and crack it over the top of the dry ingredients. Kind of beat the egg with a fork and start to incorporate the dry stuff. Mix until the egg is thoroughly incorporated. Scrape down the sides of the bowl with your fork. Add a bit of water if it is too dry.
Microwave for 1-2 minutes, depending on your microwave. If the muffin looks raw in places, put it back for another 30 seconds.
Run a knife around the bowl and then cut it in half with a serrated knife.
Now, this gives you a good-sized muffin to slather with stuff like butter, soft-spreadable cheese, and so on.
More tips: Treat it like short bread. Put berries on it and top with whipped cream. Treat it like pancakes and drown it in sugar-free syrup (I love Monin Blackberry). Treat it like dessert and put LC lemon curd in the middle, juicy berries on top and maybe decadent whipped cream.
The "muffin" itself as described above (without butter cut in) is:
1.4 net carbs, 15.5g protein, 8g fat, 8.9g of fiber
I often make one of these to take to work and cart along whatever topping I want. Reheat at work and YUM!