Maple Bacon Muffins (gluten free, paleo) (Edit recipe)

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It may be the middle of summer but I was craving the falvors of fall. You know, maple, bacon, warm and gooey. And everyone in my family adores bacon so…these muffins were born. Hope you enjoy.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

15

Serves: 10

Ingredients

Muffins

2.5 cups Almond Flour
.33 cup Maple Sugar
.5 tsp Salt
.5 tsp Baking Powder
5 Tbsp Butter, Salted, softened
.5 cup Whole Milk, room temperature
3 Eggs, room temperature
.25 cup Pure Maple Syrup
6 pieces Bacon, cooked and chopped into small bits

Topping

.33 cup Almond Flour, See notes
2 Tbsp Maple Sugar
2 Tbsp Butter, Salted, softened
2 Tbsp Pure Maple Syrup

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Process

Cook Mode

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

Preheat the oven to 350 degrees. Put 10 muffin liners in a cupcake pan, set aside.
In a medium bowl combine the almond flour, sugar, salt, and baking powder. Stir to combine.
In a small bowl combine the butter, milk, eggs, and syrup. Stir to combine.
Mix the wet ingredients into the dry and stir well, you might want to use a large whisk to break up the almond flour clumps.
Add the bacon bits.
Using an ice cream scoop put batter into each muffin liner.
In a small bowl combine the Topping ingredients. Stir well.
Using a small spoon place a teaspoon on top of each muffin batter.
Bake for 25-28 minutes, until golden brown and firm to the touch.

Notes

If you don’t want to make this topping you can just use turbinado sugar and sprinkle that on top for added crunch.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	398
Fat:	31 g
Carbohydrates:	23 g
Protein:	10 g
Cholesterol:	35 g
Sodium:	284 mg
Fiber:	3 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.