Texas-Style Maple Bacon Muffins
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Yield: 6 large muffins 1x
Ingredients
Scale
- 2 pounds bacon
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1/4 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup bacon fat, still in liquid form
- 2 eggs, yolks and whites separated
Instructions
- Set oven to 350 degrees.
- In a large skillet, fry bacon to a crispy consistency. Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt.
- Add melted coconut oil, maple syrup, vanilla extract, apple cider vinegar, and egg yolks. Whisk ingredients until blended. Stir in bacon fat until combined.
- Crumble bacon strips by hand and stir them into the batter.
- In a separate bowl, beat egg whites on medium to high speed for about three minutes, or until peaks form. Using a spatula, fold egg whites into batter mixture.
- Pour into greased Texas muffin pan, filling slots about halfway full.
- Baked for about 10 minutes uncovered on the middle rack. Loosely cover muffins with tin foil and bake another 2-5 minutes, or until toothpick comes out clean.
- These are best enjoyed immediately.
Notes
To make this recipe as paleo-friendly as possible, look for bacon that is labeled paleo or is minimally processed, all-natural, and with as few added ingredients as possible. Many brands label their packaging as such, but it still requires a close look at individual ingredients to make sure.