Texas-Style Maple Bacon Muffins

Fry your bacon to crispy perfection for Texas-Style Maple Bacon Muffins! |


  • 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


  1. Set oven to 350 degrees.
  2. In a large skillet, fry bacon to a crispy consistency. Set aside.
  3. In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt.
  4. Add melted coconut oil, maple syrup, vanilla extract, apple cider vinegar, and egg yolks. Whisk ingredients until blended. Stir in bacon fat until combined.
  5. Crumble bacon strips by hand and stir them into the batter.
  6. 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.
  7. Pour into greased Texas muffin pan, filling slots about halfway full.
  8. 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.
  9. These are best enjoyed immediately.


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.