Maple Bacon Muffins (Edit recipe)

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Please enjoy one of the new muffin recipes in our book! Our MAPLE BACON MUFFINS can be found on page 20 of our book. They are from our COMFY MORNING EATS chapter and we’re so excited to be able to share it here.

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 8

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Ingredients

Muffins

Glaze

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 385˚F (196˚C) and line standard muffin tin with baking liners
  2. In a small bowl, combine almond milk and lemon juice. Whisk to combine and let it set for five minutes. The result is almond milk-buttermilk.
  3. In a medium sized mixing bowl add the cassava flour, maple sugar, baking soda and salt. Whisk to combine and set aside.
  4. In another medium sized bowl add eggs and whisk till frothy and well combined. Add almond milk mixture, melted ghee and vanilla. Whisk again to fully combine all ingredients.
  5. Pour the egg and milk mixture into the dry ingredients along with three fourths of the chopped bacon. Mix well with a rubber spatula until everything is well combined. Add yogurt and fold in until combined and smooth.
  6. Scoop into prepared muffin tin. If you want larger muffins with a glorious muffin top, fill eight liners. Or if you want a standard size muffin you can fill up to 10 or 11 liners. If desired, you can sprinkle the top of each with a little bit of maple sugar, totally optional.
  7. Place in the oven and bake for 18-22 minutes or until edges are golden brown and the center is set. Remove from the oven and let sit in the tin for four minutes then remove to the cooling rack.
  8. While muffins bake, make the glaze by adding ghee, maple syrup and coconut sugar to a small saucepan. Warm over low heat until sugar is melted then add the remaining chopped bacon. Remove from heat and set aside.
  9. When ready to serve, place the warm muffin on a plate and pour about 1 tablespoon of the warm glaze over the muffin. Dig in!
  10. Muffins are best enjoyed warm from the oven with the glaze. Perfect for a slow Saturday morning or holiday breakfast. Store any leftover muffins and glaze in the refrigerator and enjoy within a couple of days.

Notes

There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:301
Fat:15 g
Carbohydrates:45 g
Protein:2 g
Cholesterol:35 g
Sodium:288 mg
Fiber:3 g
Sugars:10 g
Sugar Alcohol:0 g
Calculated per serving.
Baked Goods Breakfast FODMAP Free Gluten Free Grain Free Nightshade Free Shellfish Free Sugar Alcohol Free

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