Bacon and Spinach Muffins
Ingredients
- 8 slices Organic Bacon (sugar free)
- 2 cups mushrooms – sliced small
- 2 cups baby spinach, chopped very fine
- 3 tbsp coconut oil
- ¼ cup almond milk
- 1 tbsp lemon juice
- 8 eggs
- 1/2 cup coconut flour (you can use any gluten free flour you want!)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat oven to 350 degrees F.
- Heat a pan over medium heat. Cook the bacon slices in the skillet until crisp.
- Grease a muffin tin with coconut oil (I used the coconut oil spray), or you can use muffin tin liners.
- In a large bowl, whisk together coconut oil, almond milk, lemon juice, and eggs until well mixed.
- In a separate bowl, stir together coconut flour, and all of the spices.
- Combine the dry mixture with the wet mixture, and stir just until mixed.
- Fold in bacon and veggies.
- Pour the batter evenly into the muffin tins.
- Bake for 25-30 minutes, until there is no more liquid moving, and a toothpick or knife inserted in center comes out clean.
- Split them into 4 servings, and serve with raw greens or whatever fits your macros!