• Grease a 4-inch or 6-inch microwave-safe ramekin or bowl and set it aside. Coat the bottom and sides lightly so the cooked muffin releases in one piece instead of tearing.
• Whisk the coconut flour, almond flour, and baking soda together in a small bowl until no streaks remain. Breaking up coconut flour clumps now prevents dry pockets later, since they will not dissolve once liquid goes in.
• Add the coconut oil, egg white, and almond milk, then whisk until you have a smooth, pourable batter. The batter should look glossy and uniform, with no dry patches clinging to the side of the bowl.
• Pour the batter into the greased ramekin and microwave for 90 seconds. The surface should look dry and matte, and the edges should pull slightly away from the ramekin wall.
• Slide a rubber spatula around the rim and lift the muffin out onto a board or rack. Getting it out immediately lets trapped steam escape from the bottom instead of soaking back into the crumb.
• Slice the muffin in half once it has cooled enough to handle, then toast both halves before eating. The cut sides should turn golden with crisp ridges, and the interior should feel light and springy rather than damp.

Oven Instructions

• Heat the oven to 180C/350F and grease a 4-inch or 6-inch oven-safe ramekin. A fully preheated oven matters here, since a lukewarm start gives you a flat, dense result.
• Combine all the ingredients in a small mixing bowl, whisk until smooth, and transfer the batter to the prepared dish. Level the top with the back of a spoon so the muffin bakes to an even thickness.
• Bake for 10-12 minutes, until a skewer inserted into the center comes out clean. The top should feel set and spring back lightly when pressed.
• Loosen the edges with a rubber spatula, turn the muffin out, then slice it in half and toast. Oven baking dries the exterior more than the microwave, so the crumb browns quickly under heat.