This recipe makes a pretty tasty breakfast muffin. It's slightly on the drier side, so you may consider pairing it with your favorite mug of coffee or tea.
Ingredients:
3 large eggs
0.25 cup + 2 tbsp unsweetened almond milk
1.5 tsp maple extract
3 tbsp avocado oil
1 cup almond flour
0.25 cup coconut flour
0.25 cup granulated erythritol sweetener
1.5 tsp baking powder
0.25 tsp salt
8 slice bacon, chopped and cooked crisp
Directions:
Preheat oven to 325 degrees and line 8 standard-size muffin cups with liners.
Place eggs, almond milk, maple extract, and avocado oil in blender. Blend on high for 10 seconds to combine.
Add almond flour, coconut flour, sweetener, baking powder, and salt and blend on high until batter is smooth. Stir in 3/4 of cooked bacon.
Divide batter evenly among prepared muffin cups, filling about 3/4 of the way full. Sprinkle each muffin with remaining bacon. Bake for 22- 25 min or until golden brown and firm to the touch.
Let cool in the pan for 15 min, then transfer to wire rack to cool completely. Store in refrigerator for up to a week or freeze for a month.
Serving size is 1 muffin.
OTHER IDEA:
You could substitute butter for the avocado oil.
MACRO INFO:
193 Calories, 17.6g Fat, 2.7g Net Carbs, 8.8g Protein
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