but it sounds like your muffins were just a tad underbaked. Quadrupling a recipe, or even doubling it, before trying it first as written probably was your issue there.

I have a friend whose family is almost all gluten intolerant. She was able to find one low carb flour once, but was never able to get it again. I asked her what she uses for baking and she said she stopped trying (and she's very Becky Homecky), she just buys gluten free foods to replace baking.

I make a coconut flour biscuit recipe. It calls for 2 eggs, so I haven't made it for awhile. The recie I use says to let the coconut flour rest after you add the liquids, to give it a chance to soak in.

I found a pastry recipe that is easy and low carb. You can leave the sweetener out and make pizza dough. I found it to be very versatile and easy to make:

1 cup almond flour
1/4 cup stevia (I use Monk Fruit in baked goods)
1/4 tsp Xanthan gum (you can sub baking powder or cream of tartar)
1 1/4 tsp baking powder
1 large egg
2 cups part skim Mozzarella shredded cheese

Parchment paper

In a large heavy saucepan, whisk together flour, sweetener, zanthan gum, or alternate, and baking powder. Add the egg and whisk it in. Add the shredded Mozzarella and whisk. Heat on low until the cheese melts and the mixture forms a ball of dough. Place the dough on parchment paper. If you are making a sweet pastry, roll it into a 10 x 15 " rectangle. I made a cinnamon walnut roll and a blueberry roll with this recipe. If you want to make a nut pastry, here is the original recipe: https://simplysohealthy.com/low-carb-baklava-braid/ Mine was not nearly as pretty as theirs, but it was tasty!

If you want to try the almond/Mozzarella pastry for pizza, leave the sweetener out, roll it out and put your toppings on it and bake center rack at 350. Start watching it after 15 minutes. Remove from oven when the bottom crust is light brown.

I have a good recipe for almond flour gingerbread cookies, with low-carb cream cheese frosting. If you want it, let me know.