Bacon and Banana Muffins [Dairy free, Gluten free, Grains free, Sugar free, Paleo]
The eggy low-carb and Paleo muffins that I blogged back in 2013 are hardly satisfying in a breakfast muffin as I’ve said often through many blog recipe entries. While it is a quick and easy way to whip up a protein breakfast with many interesting fillings, it’s somehow “hollow”, like something is missing.
This cool Saturday morning begged for something different than my weekly breakfast menu, and surveying the contents of my cupboards and refrigerator, this recipe was born. I wanted to test how the neutral tasting almond flour would work, as an addition to add a taste variation, as an alternative to coconut flour, and, I’m happy with the result.
The savoury-sweet taste of these muffins, coupled with the light, spongy texture, made this an appealing attempt – good enough to share with you! Based on my experience with baking similar muffins, the taste factor was important and that all the ingredients, as listed, worked marvellously together, makes this self-thought out recipe a fabulous success.
Using two eggs, this recipe makes 4 filling muffins and I imagine, the ingredients may be doubled to create more.
2 eggs, preferably room temperature
1 small banana (ripened)
2-3 tblsp almond flour
¼ tsp gluten free baking powder [Bicarbonate of soda & Cream of Tartar mix]
a dash of vanilla extract [with a light hand 🙂 ]
a dash of Himalayan or Sea Salt
3 slices cooked bacon, chopped [nitrates and sugar free]
- Preheat a conventional oven to 180° Celsius.
- Grease a muffin pan with coconut oil or olive oil, or use paper muffin casings inserted into a muffin pan.
- Blend the ripened banana until it forms a liquid.
- Add in the eggs and mix well.
- Now add in the almond flour, gluten free baking powder, Himalayan or Sea salt and vanilla extract.
- Add in the cooked, chopped bacon, and mix the ingredients well to combine and form the a muffin batter, noting that this is not a thick batter.
- Pour the batter half-way into the muffin casings or muffin pan.
- Bake for 20 minutes in the pre-heated oven. Use the clean skewer test to check for readiness.
- Serve on it’s own, or with Paleo Mayonnaise or a gravy, as desired.
- These muffins, light and fluffy, make ideal lunch box treats, breakfast or snack muffins and fabulous craving busters. They may be refrigerated for up to 3 days.