Maple Bacon Muffins
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.
Ingredients
Muffins
- 1 cup1 cup1 cup Almond Milk, (240 ml)
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, (15 ml), fresh
- 1.75 cup1.75 cup1.75 cup Cassava Flour, (233 g)
- .5 cup.5 cup.5 cup Maple Sugar, (94 g), plus additional for dusting (opt)
- 1 tsp1 tsp1 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
- 333 Eggs, large, room temperature
- .25 cup.25 cup.25 cup Ghee, (60 ml), melted and slightly cooled
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 cup.25 cup.25 cup Kite Hill Greek Style Yogurt -Plain Unsweetened, (60ml)
- 1 cup1 cup1 cup Bacon, (225 g) cooked, roughly chopped, divided
Glaze
- .25 cup.25 cup.25 cup Ghee, (60 ml)
- .25 cup.25 cup.25 cup Pure Maple Syrup, (60ml)
- .25 cup.25 cup.25 cup Coconut Sugar, (51 g)
- 1/8 tsp1/8 tsp1/8 tsp Sea Salt, fine
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Get Ingredients with
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
- Preheat oven to 385˚F (196˚C) and line standard muffin tin with baking liners
- 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.
- In a medium sized mixing bowl add the cassava flour, maple sugar, baking soda and salt. Whisk to combine and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast FODMAP Free Gluten Free Grain Free Nightshade Free Shellfish Free Sugar Alcohol FreeThis 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. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.