50 minutes
Delicious breakfast muffins infused with maple flavor and bacon for a savory and slightly sweet start to your day.
each
Unsweetened Almond Milk
cups
Maple Extract
teaspoons
tablespoons
Blanched Almond Flour
cups
cups
Granulated Erythritol Sweetener
cups
teaspoons
teaspoons
Bacon, chopped and cooked crisp
slices
1. Preheat Oven
Preheat your oven to 325°F. Line 8 standard-size muffin cups with parchment paper or silicone liners.
2. Blend Liquid Ingredients
In a blender, combine the eggs, almond milk, maple extract, and avocado oil. Blend these ingredients for about 10 seconds until fully mixed.
3. Add Dry Ingredients
Add the almond flour, coconut flour, erythritol sweetener, baking powder, and salt to the blender. Blend until the batter is smooth and free of lumps.
4. Stir in Bacon
Stir in three-quarters of the chopped and crispy bacon into the batter.
5. Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining bacon on top of each muffin.
6. Bake Muffins
Place the muffin tray in the preheated oven and bake for 22 to 25 minutes, until the muffins are golden brown and firm to the touch.
7. Cool Muffins
After baking, let the muffins cool in the pan for about 15 minutes. Transfer the muffins to a wire rack to cool completely.
Since maple is a key flavor, opt for real, pure maple syrup, preferably Grade A Dark (formerly Grade B) for a more robust flavor.
To ensure a tender crumb, mix the wet and dry ingredients until just combined. Overmixing will develop the gluten and result in a tougher muffin.
Use thick-cut, high-quality bacon. For extra flavor, consider baking the bacon in the oven with a drizzle of maple syrup until crispy. This will infuse the bacon with more maple flavor and ensure even cooking.
Preheat your oven and use an oven thermometer to verify the temperature. Inconsistent oven temps can lead to unevenly baked muffins.
Use room-temperature milk and eggs to ensure a more even distribution within the batter. The melted butter should be cooled slightly so it doesn’t cook the eggs when combined.
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