- Yield: 12 muffins
- 8 to 10 slices nitrate-free bacon
- 7 eggs, room temperature
- ¼ cup (55 g) grass-fed butter, melted
- 2 tablespoons (40 g) maple syrup
- ½ cup (56 g) coconut flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup (60 ml) unsweetened canned coconut milk (stirred first)
How to Make It
- Preheat the oven to 400°F (200°C, or gas mark 6). Place the bacon on a foil-lined baking sheet and bake for 8 to 10 minutes on each side. You want it to get really brown and crispy!
- While the bacon bakes, in a medium bowl, mix together the eggs, butter, coconut milk, and maple syrup. In a small bowl, mix together the coconut flour, salt, and baking soda. Add to the egg mixture and stir well. Make sure you get all of the clumps out from the coconut flour.
- When the bacon is done, place it on a paper towel to cool off a bit and then crumble it into the batter.
- Reduce the heat to 350°F (180°C, or gas mark 4). Line a 12-cup muffin pan with silicone or paper muffin liners, or grease the cups. Fill the cups about two-thirds full. Bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- These freeze well. Just pull one out the night before and place it in the fridge so it will be ready to go to school/work the next day. They’re best when reheated but also yummy when eaten cool or at room temperature.