Savory Breakfast Muffins
Ingredients
The muffin base
-
2
cups
gluten-free oat flour
-
2
cups
super-fine blanched almond flour
-
½
tsp
salt
-
1 ½
tsp
baking soda
-
4
large
eggs
-
½
cup
pure maple syrup
-
1
cup
unsweetened almond milk
-
2
Tbsp
grass-fed butter
-
2
tsp
apple cider vinegar
-
1 ½
cups
grass-fed sharp cheddar cheese
Toppings
-
1
cup
sharp cheddar cheese
-
1
cup
cooked and crumbled bacon
Instructions
- Preheat the oven to 350°F.
- Spray 18 muffin cups with cooking spray.
- In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.
- In another bowl, mix eggs, maple syrup, almond milk, butter, and apple cider vinegar until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in 1 ½ cups of cheese.
- Divide the batter evenly among the muffin cups, filling them ¾ full.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Remove from the oven and top with crumbled bacon and reserved cheese.
- Return to the oven and bake for an additional 2-3 minutes until the cheese melts.
- Allow to cool for 10 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
200
Total fat
12g
Total carbohydrates
18g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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